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Crispy Roasted Mustard Potatoes

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Deliciously crispy roasted potatoes infused with tangy mustard, perfect as a 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
  • 3 tbsp olive oil (plus extra for the pan)
  • 2 cloves garlic, finely minced or grated
  • 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 the oven to 425°F (220°C) and place a large baking sheet inside to heat up.
  2. Wash and scrub the potatoes thoroughly, patting them dry with a kitchen towel.
  3. Combine Dijon mustard, whole-grain mustard, olive oil, garlic, salt, black pepper, smoked paprika, thyme, rosemary, onion powder, honey or maple syrup, and lemon juice in a bowl.
  4. Toss the cut potatoes in the mustard mixture until well coated; let sit for 5-10 minutes.
  5. Remove the preheated baking sheet and lightly oil the surface.
  6. Transfer the coated potatoes to the baking sheet, cut-side down, ensuring they are not overcrowded.
  7. Roast for 20 minutes, then flip and roast for another 15-20 minutes until crisp and golden.
  8. Remove from the oven and sprinkle with flaky sea salt and parsley.
  9. Serve hot with lemon wedges on the side.

Notes

Ensure potatoes are dry for optimal crispiness. Feel free to customize the mustard types to enhance flavors.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/crispy-mustard-roasted-potatoes/

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