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Crispy Roasted Mustard Potatoes

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Deliciously crispy roasted potatoes with a tangy mustard marinade, perfect as a side dish for any meal.

Ingredients

Scale
  • 1.5 lbs (about 700 g) baby potatoes or small Yukon Golds
  • 3 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 3 tbsp olive oil
  • 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 crushed dried rosemary
  • 1 tsp onion powder (optional)
  • 1 tsp honey or maple syrup (optional)
  • 1 tbsp lemon juice or apple cider vinegar (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and place a large, heavy baking sheet inside to heat up.
  2. Prepare the potatoes by washing and scrubbing them thoroughly. Pat them dry and cut into halves or quarters.
  3. Make the mustard marinade by combining Dijon mustard, whole-grain mustard, olive oil, garlic, salt, pepper, paprika, thyme, rosemary, and optional ingredients in a bowl.
  4. Coat the potatoes in the mustard mixture and let them sit for 5-10 minutes.
  5. Carefully take the preheated baking sheet out of the oven and drizzle with olive oil.
  6. Transfer the coated potatoes onto the hot baking sheet in a single layer with cut sides down.
  7. Roast for 20 minutes without stirring, then flip the potatoes and roast for another 15-20 minutes until golden brown.
  8. Once roasted, sprinkle with flaky sea salt and garnish with fresh parsley.
  9. Serve hot with extra lemon wedges on the side.

Notes

For the best texture, reheat leftovers in the oven to restore crispiness.

Nutrition

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

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