Horseradish Honey Mustard (And Baked Curly Fries)

You guys, horseradish + honey mustard. This is what happens when your man-piece wants a bloody mary for the Super Bowl and a jar of horseradish sits in your fridge for six months. I'm not complaining.

This sauce is the bombDOTcom. Seriously. I was going to write a post all about Baked Curly Fries and Horseradish Honey Mustard, but this horseradish honey mustard is totally stealing the show!

I started with significantly more dipping sauce than is pictured, but by the time the curly fries cooled off and the light was working in my favor...well...someone ate the honey mustard.

You're probably going to want to double the recipe! We primarily eat this sauce with baked fries of some sort, but it's also great anywhere honey mustard is required! Marinate your chicken. Mix it with a few tablespoons olive oil and vinegar and call it a salad dressing. Dip almond crusted chicken fingers in it. Whatever you do, it will be delicious. I'm including the recipe for the baked fries as well, just to make sure you have something to sop up all the sauce.

Horseradish Honey Mustard (And Baked Curly Fries)

Caitlin Self, MS, CNS, LDN

Up your curly fries with a zesty horseradish honey mustard. This easy condiment makes a delicious addtion to sandwiches and other vegetables too.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dip, Sauce

Cuisine American

Servings 4

Calories 160 kcal

Ingredients

  

1x2x3x

• ▢ 2 potatoes red, sweet potato, whatever
• ▢ 2 tablespoon oil coconut or olive
• ▢ salt pepper, cayenne to taste

For the Horseradish Honey Mustard:

• ▢ 1-2 teaspoons grated horseradish I used two
• ▢ 2 teaspoons raw honey
• ▢ 2 Tablespoons dijon or spicy brown mustard I used Trader Joe’s Spicy Brown Mustard

Instructions

 

• Preheat oven to 400ºF.
• You can use the largest blade on your spiralizer to get curly fries, or the julienne blade on your mandolin. Otherwise, just chop them up to your desired thickness! The cooking instructions are for about ⅛-1/4 inch thick. Cut ‘em up!
• Coat the potatoes with oil, then top with salt, pepper, and cayenne to taste. (Or any other seasonings you like.) Mix well and spread out even on one or two sheet pans. Try to get one even layer to ensure they bake and don’t steam.
• Cook for 15 minutes, then stir around and flip, and cook for another 15 minutes or so, checking occasionally. They will crisp up a bit as they cool. DIP IN HORSERADISH HONEY MUSTARD.
• For the Horseradish Honey Mustard: Mix together all ingredients and adjust to taste.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 94mgPotassium: 465mgFiber: 3gSugar: 4gVitamin A: 7IUVitamin B1: 0.1mgVitamin B2: 0.04mgVitamin B3: 1mgVitamin B5: 0.3mgVitamin B6: 0.3mgVitamin C: 21mgVitamin E: 1mgVitamin K: 7µgCalcium: 18mgCopper: 0.1mgFolate: 18µgIron: 1mgManganese: 0.2mgMagnesium: 29mgPhosphorus: 69mgSelenium: 3µgZinc: 0.4mgCholine: 15mg

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