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Crispy Roasted Mustard Potatoes

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4.1 from 50 reviews

Deliciously crispy roasted potatoes coated in a tangy mustard marinade, a perfect side dish for any meal.

Ingredients

Scale
  • 1.5 lbs (about 700 g) baby potatoes or small Yukon Gold potatoes, halved
  • 3 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard (or additional Dijon if unavailable)
  • 3 tbsp olive oil (plus a little extra for the pan)
  • 2 cloves garlic, finely minced or grated
  • 1.5 tsp kosher salt (or 1 fine sea salt)
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp dried thyme (or 2 fresh thyme leaves, chopped)
  • 1 tsp dried rosemary, crushed (or 2 fresh rosemary, finely chopped)
  • 1 tsp onion powder (optional)
  • 1 tsp honey or maple syrup (optional)
  • 1 tbsp lemon juice or apple cider vinegar
  • 2 tbsp finely chopped fresh parsley (for garnish)
  • Flaky sea salt, to finish (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and place a large baking sheet in the oven.
  2. Wash and scrub the potatoes thoroughly, leaving the skins on for extra texture.
  3. In a large bowl, combine Dijon mustard, whole-grain mustard, olive oil, minced garlic, salt, black pepper, smoked paprika, thyme, rosemary, onion powder, honey or maple syrup, and lemon juice. Whisk until smooth.
  4. Add the dried, cut potatoes to the bowl and toss to coat thoroughly in the mustard mixture.
  5. Carefully remove the preheated baking sheet and drizzle with olive oil.
  6. Transfer the coated potatoes to the hot baking sheet, placing them cut-side down.
  7. Roast for 20 minutes, then flip and continue roasting for another 15–20 minutes until golden and crispy.
  8. Remove from the oven and sprinkle with flaky sea salt and chopped parsley.
  9. Serve hot with lemon wedges on the side.

Notes

For a cheesy variation, add grated parmesan during the last few minutes of roasting.

Nutrition

Find it online: https://pennykitchenz.com/crispy-mustard-roasted-potatoes/

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