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Crispy Roasted Mustard Potatoes

Crispy Roasted Mustard Potatoes for a Flavorful Side Dish

Crispy Roasted Mustard Potatoes are a delightful side dish with a tangy flavor and perfectly crispy edges.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinners
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 lbs baby potatoes or small Yukon Gold halved for maximum crispiness
  • 3 tablespoon olive oil plus extra for greasing the pan
  • 1.5 teaspoon kosher salt or fine sea salt if needed
  • 1 teaspoon freshly ground black pepper
For the Mustard Mixture
  • 3 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard optional
  • 2 cloves garlic finely minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or fresh thyme leaves if available
  • 1 teaspoon dried rosemary crushed or chopped
  • 1 teaspoon onion powder optional
  • 1 teaspoon honey or maple syrup optional
  • 1 tablespoon lemon juice or apple cider vinegar
For Garnishing
  • 2 tablespoon fresh parsley finely chopped
  • flaky sea salt optional
  • lemon wedges optional for serving

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a large, heavy baking sheet inside.
  2. Wash and scrub the baby potatoes thoroughly, then pat them dry with a towel.
  3. Halve the potatoes lengthwise, or cut larger ones into wedges for even cooking.
  4. In a mixing bowl, whisk together the Dijon mustard, whole-grain mustard, olive oil, minced garlic, kosher salt, black pepper, smoked paprika, thyme, rosemary, onion powder, honey/maple syrup, and lemon juice/vinegar until smooth.
  5. Coat the halved potatoes in the mustard mixture, tossing well to ensure they are evenly coated.
  6. Remove the hot baking sheet from the oven, add a drizzle of olive oil, and spread the coated potatoes in a single layer cut-side down.
  7. Roast in the oven for 20 minutes without stirring.
  8. After 20 minutes, flip the potatoes gently and roast for an additional 15-20 minutes until golden brown and tender.
  9. Remove from the oven, sprinkle with flaky sea salt, and garnish with parsley.
  10. Serve hot, adding lemon wedges on the side if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 36gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 10mg

Notes

For best results, ensure potatoes are dry before roasting and not overcrowded on the pan.

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