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Crispy Roasted Mustard Potatoes

Crispy Roasted Mustard Potatoes: A Flavorful Side Delight

Crispy Roasted Mustard Potatoes offer a perfect blend of tangy mustard and golden crunch, making them an irresistible side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Side Dishes
Servings 4 servings
Calories 220 kcal

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • spatula

Ingredients
  

For the Potatoes

  • 1.5 lbs baby potatoes or small Yukon Gold halved or quartered for even cooking
  • 3 tablespoon olive oil plus a little extra for the pan

For the Mustard Mixture

  • 3 tablespoon Dijon mustard adds a sharp, tangy flavor
  • 1 tablespoon whole-grain mustard (or additional Dijon if unavailable)
  • 2 cloves garlic finely minced or grated
  • 1.5 teaspoon kosher salt (or 1 teaspoon fine sea salt)
  • 1 teaspoon freshly ground black pepper to bring out the flavors
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or 2 fresh thyme leaves, chopped)
  • 1 teaspoon dried rosemary (or 2 fresh rosemary, finely chopped)
  • 1 teaspoon onion powder (optional but recommended)
  • 1 teaspoon honey or maple syrup (optional, for balanced flavor)
  • 1 tablespoon lemon juice or apple cider vinegar to brighten the flavors

For Garnish

  • 2 tablespoon fresh parsley finely chopped
  • flaky sea salt to finish (optional)
  • lemon wedges for serving (optional)

Instructions
 

Step-by-Step Instructions for Crispy Roasted Mustard Potatoes

  • Preheat your oven to 425°F (220°C) and place a large, heavy baking sheet in the oven.
  • Wash and scrub the baby potatoes thoroughly, keeping the skins on. Pat them dry with a clean towel.
  • Slice the potatoes in half or quarter them for even cooking.
  • In a mixing bowl, whisk together Dijon mustard, whole-grain mustard, olive oil, minced garlic, kosher salt, black pepper, smoked paprika, thyme, and rosemary.
  • Add the prepared potatoes to the mustard mixture and toss well to coat.
  • Remove the baking sheet from the oven and drizzle or brush olive oil onto it.
  • Spread the coated potatoes on the hot baking sheet with cut sides down.
  • Roast the potatoes for 20 minutes, then gently flip them and continue roasting for another 15-20 minutes until golden brown.
  • Once roasted, sprinkle with flaky sea salt and toss gently.
  • Serve hot, garnished with fresh parsley and lemon wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven to regain crispiness.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 8mg
Keyword Crispy Roasted Mustard Potatoes, easy recipes, mustard potatoes, roasted potatoes, side dish, simple ingredients
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