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Crispy Roasted Mustard Potatoes

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Deliciously crispy roasted potatoes coated in a tangy mustard mixture for a delightful side dish.

Ingredients

Scale
  • 1.5 lbs (about 700 g) baby potatoes, halved
  • 3 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 3 tbsp olive oil (plus extra for the pan)
  • 2 cloves garlic, finely minced
  • 1.5 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 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). Place a large baking sheet in the oven while it preheats.
  2. Wash and scrub the potatoes thoroughly, then pat them dry with a kitchen towel.
  3. In a large mixing bowl, combine Dijon mustard, whole-grain mustard, olive oil, garlic, salt, black pepper, paprika, thyme, rosemary, onion powder, honey, and lemon juice.
  4. Add the cut potatoes to the bowl and toss well to ensure each piece is coated.
  5. Carefully remove the preheated baking sheet from the oven, drizzle with olive oil, and add the potatoes.
  6. Roast for 20 minutes without stirring. Flip the potatoes and continue roasting for another 15–20 minutes.
  7. Remove from the oven and sprinkle with flaky sea salt and chopped parsley.
  8. Serve hot with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the oven for best results.

Nutrition

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

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