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Crispy Roasted Mustard Potatoes

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These crispy roasted mustard potatoes are flavorful and the perfect side dish to elevate any meal.

Ingredients

Scale
  • 1.5 pounds baby potatoes
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons olive oil
  • 2 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon onion powder (optional)
  • 1 tablespoon honey or maple syrup (optional)
  • 1 tablespoon lemon juice or vinegar
  • Flaky sea salt for garnish
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the baby potatoes by scrubbing, drying, and cutting them in half or quarters.
  3. Make the mustard marinade by whisking the mustards, olive oil, garlic, salt, pepper, paprika, thyme, rosemary, onion powder, honey or maple syrup, and lemon juice until smooth.
  4. Coat the potatoes in the marinade and let sit for 5-10 minutes.
  5. Prepare a hot baking sheet by drizzling oil on it.
  6. Arrange the potatoes in a single layer on the hot baking sheet, cut-side down.
  7. Roast in the oven for 20 minutes, then flip and roast for an additional 15-20 minutes until golden brown and crisp.
  8. Finish by adding flaky sea salt and tossing with fresh parsley.
  9. Serve hot with lemon wedges for brightness.

Notes

Ensure the baking sheet is hot for optimal crispiness. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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