Roasted Mustard Potatoes
Inside: These rosemary mustard potatoes roast up crispy and golden with a zesty kick—and the secret’s in the mustardy marinade that crusts and caramelizes as they cook.
When you’re craving a bold, savory side with minimal effort, these mustard potatoes are it. Tossed with garlic, rosemary, lemon zest, and whole grain Dijon, these mustard roasted potatoes need just 10 minutes of prep before roasting to crispy, golden perfection. Simple ingredients, big flavor—they’re great with everything from chicken and pork to seafood.
Potatoes are endlessly versatile—whether roasted in duck fat, mashed, skillet fried breakfast potatoes, or layered with a béchamel for simple scalloped potatoes or these creamy scalloped potatoes with fresh thyme. I use them as the backbone of my corned beef hash and eggs, and have found a more straightforward method for making homemade French fries.
Yes, the humble spud is universally loved for these reasons and many more, including this crispy roasted mustard potato recipe.
The textural, crispy edges, pops of whole mustard seeds, fluffy interior, and bold, bright flavors will make you sit up and take notice.
Why this recipe works:
- Big flavor, minimal effort – Just 10 minutes of prep delivers bold, tangy, herby crispy-edged potatoes.
- Simple, everyday ingredients – Baby Dutch potatoes, garlic, rosemary, and whole-grain mustard come together with pantry staples for a rustic, yet deliciously elevated side dish.
- Naturally gluten-free and dairy-free – so they’re great for special diets.
- Oven does the work – After a quick toss, the potatoes roast to perfection while you focus on the rest of dinner (or pour a glass of wine).
Ingredients:
- Baby Dutch Yellow Potatoes–or other medium starch spud. Depending on the type of potato you use, they can be creamy and smooth or fluffy and light.
- Extra Virgin Olive Oil–doesn’t need to be a fancy oil, just your everyday will do.
- Garlic–I recommend freshly chopped garlic.
- Rosemary–don’t use dried rosemary; fresh herbs will give you a bolder flavor.
- Whole Grain Dijon Mustard–otherwise known as pommery mustard. Look for brands that include whole mustard seed in them, such as Grey Poupon, Maille, or Trader Joe’s brand, which is what I used.
- Lemon Zest–fresh lemon zest is delicious in the mustard dressing as well as being sprinkled on top after the mustard potatoes have roasted.
- Kosher Salt–I use Diamond Crystal Kosher salt which has less sodium by volume than Morton’s. If you use Morton’s, you may want to cut back on the measurements by about ⅓. You can also use sea salt.
- Pepper–Freshly ground will give you the best flavor.
- Flat-leaf Italian Parsley–adds a fresh flavor to the roasted potatoes with mustard. You can also use curly parsley.
Step-by-step instructions:
- Rinse the potatoes, then slice them in half lengthwise.
2. Combine the whole grain Dijon mustard, chopped garlic and rosemary, lemon zest, salt, pepper and olive oil in a small bowl and whisk to combine.
3. Toss the potatoes in a large bowl with the mustard dressing until they’re thoroughly coated.
4. Spray a baking sheet with vegetable spray. Arrange the potatoes cut side down and fairly close together on a baking sheet.
5. Roast the mustard potatoes at 425°F for 15 minutes, then flip them with a spatula.
6. Roast the potatoes for an additional 15 minutes until they are crispy and golden. Taste one to ensure they’re cooked to your liking.
7. Sprinkle the roasted potatoes with fresh chopped parsley and serve.
Pro-Tips:
- The spuds need to roast at a high heat to achieve a golden, crusty exterior, but they can also burn bits of the mustard dressing that are sitting directly on the sheet pan without being coated or covered by the potatoes, which is normal. Ensuring the potatoes sit directly on top of the dressing helps prevent burning.
- If there are bits of excess mustard dressing that gets browned in the first 15 minutes of roasting, remove them to prevent burning during the second roasting session.
Swaps and Variations:
- If you don’t have Baby Dutch potatoes, you can use larger Yukon Gold potatoes or waxy red potatoes, cut into bite-sized chunks (about 2″). Yukon Golds have a balanced starch content, making them a good choice, while red potatoes are less starchy and have a creamier texture. Russets will also work, but will have a thicker skin and fluffier interior.
- Add sliced onions (cut root to tip) to the potatoes.
- Swap out or add other fresh herbs, such as thyme, oregano, or marjoram, to the mustard mixture.
- For a cheesy vibe, sprinkle with fresh grated Parmigiano Reggiano before baking for the last 15 minutes.
- These are delicious hot from the oven, but can also be served at room temperature.
FAQs
Coating the spuds in a light sheen of olive or vegetable oil and roasting at a high heat (400°-450°F) will help achieve the golden brown crust and fluffy interior everyone wants.
No. The high heat and 30 minutes of roasting time will cook the potatoes through.
If the oven hasn’t fully preheated, or the potatoes are cold from the refrigerator, that can inhibit the spuds from getting the golden, crackly crust. Let them roast an additional 5 minutes in the hot oven until the desired doneness is achieved.
Storage:
- Store leftover potatoes with mustard wrapped in a packet of tin foil or in an airtight container.
Reheating:
- To reheat the spuds, preheat the oven to 400° and lay the potatoes in a single layer. Heat for 10-12 minutes or until they’re hot.
Freezing:
- I don’t recommend freezing the potatoes; they’re best the day you make them.
What To Serve With Mustard Potatoes:
- Herb Roasted Chicken with Pan Gravy
- Grilled Veal Chops with Garlic Herb Crust
- Bourbon Marinated Flank Steak
- Baked Ham Shank Recipe
- Pesto Salmon
More Easy Side Dishes:
Mustard Potatoes
INGREDIENTS:
- 1 pound Dutch baby potatoes
- 2 tablespoons whole grain Dijon mustard
- 3 tablespoons olive oil
- 2 garlic cloves minced
- ½ teaspoon lemon zest
- 1 tablespoon fresh rosemary minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons parsley chopped
DIRECTIONS:
- Preheat oven to 425℉. Spray a baking sheet with vegetable spray and set aside.
- Slice 1 pound Dutch baby potatoes in half, lengthwise and transfer to a mixing bowl.
- In a medium bowl, combine 2 tablespoons whole grain Dijon mustard, 3 tablespoons olive oil, 2 garlic cloves, 1 tablespoon fresh rosemary, ½ teaspoon lemon zest, ½ teaspoon kosher salt and ½ teaspoon black pepper. Whisk to combine. Add potatoes and toss until potatoes are well coated.
- Arrange potatoes in a single layer on the baking sheet, flesh side down (this promotes a nice browning and crisping).
- Roast for 15 minutes. Use a metal spatula to flip the spuds. Remove any burnt bits of the mustard dressing.
- Return the potatoes to the oven and continue cooking for an additional 15 minutes, until crispy on the outside and tender inside. Sprinkle with 2 teaspoons parsley. Serve.
RECIPE VIDEO:
NOTES:
- To prevent the dressing from burning, arrange the potatoes over the dressing where you can.
- Scrunch the potatoes together, rather than spreading them out on the baking sheet for the first 15 minutes.
- These potatoes are excellent served hot but also can be served at room temperature with a chop of fresh parsley.
NUTRITION:
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These potatoes were so delicious! Will be a new staple in our house!
I’m so glad you enjoyed them, Ashley! They’re an easy, tasty side dish, aren’t they?!!
What a wonderful, flavorful, cozy and comforting dish! I would love this as a brunch dish, too. Love the zippy flavor you’ve added to balance out the earthiness of the taters.
These are absolutely all my favorite flavors! Potatoes are the BEST and when mixed with mustard and rosemary I can imagine these are out of this world! Perfect with a rotisserie chicken!
They really are! Glad you like them, Vicky!
Mmmm This looks yummy!
Lisa, these rosemary mustard potatoes look so delicious! I love the combination of flavors and I can’t wait to make your recipe!!
Thanks, Elaine! They’re easy and really good!
Rosemary and mustard is a great combination. These look wonderful!
We make a lot of roasted potatoes (they’re so easy and my husband loves them!) so I’ll definitely be trying these!
Seems fantastic. tk
They are easy and delicious!
These are amazing! This is my new go-to roasted potato recipe. Made them last week and am making them again tonight.
Glad you like! They’re favorites with us too!
I’m a bit apprehensive to put lemon in this. How did you decide to add lemon? Would some flour help to build a crust? Does look great!
It doesn’t need much lemon, and you could omit if you want. I don’t think you’d need flour to build a crust. They key is to have the potatoes well coated with the mustard mixture and make sure your oven is pre-heated. When I roast my potatoes, I always put them cut side down so they are in direct contact with the pan and that usually browns and crisps them nicely. Test one potato for your desired crispness at the end of the cooking time — if you want more — add five minutes and test again. Let me know how you like them.