Of all the root vegetables, potatoes are undeniably the most ubiquitous and well-loved. Preparing them can be multi-step endeavor or as simple as putting a whole spud in the oven. These Rosemary Mustard Potatoes are easy enough for Tuesday night, but fancy enough for your next celebration. Check out the video at the end of the post to see how simple they are!
From mashed to fried and scalloped to boiled, potatoes are a versatile and universally loved side dish. Depending on the type of potato you use, they can be creamy and smooth or fluffy and light. They can be a healthy part of a sensible diet or a rich indulgent casserole that only makes an appearance at the holidays.
Rosemary-Mustard Potatoes are crispy and tender with a tangy, bright bite that will make you sit up and take notice — and the prep is minimal. I like the small creamer or waxy skinned variety for this recipe. Cut the potatoes into chunks — if you’re using small potatoes, just slice them in half to get the most surface area to crisp.
Toss them with the whole grain dijon, garlic, olive oil and rosemary and roast.
When they’re about 8-10 minutes from being done, toss them with lemon zest and put them back into the hot oven to finish roasting.
Sprinkle with parsley. That’s it. Done. These potatoes are wonderful with roasted beef chicken or pork — and for that Tuesday night — serve them with a fresh-from-the-deli rotisserie bird for a quick and utterly delicious meal.
Watch The Video:
Ingredients
- 2 tablespoons coarse dijon mustard the one with the whole mustard seeds
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound small waxy skinned potatoes halved, red skinned, dutch baby & creamers work well
- 2 teaspoons parsley chopped
Instructions
Preheat oven to 425 degrees. Spray a baking sheet with vegetable spray and set aside.
In a medium bowl, combine mustard, olive oil, garlic, rosemary, salt and pepper. Whisk to combine. Add potatoes and toss until potatoes are well coated.
- Arrange potatoes on the baking sheet, preferably flesh side down (this promotes a nice browning and crisping).
Roast for 15 minutes. Sprinkle the potatoes with lemon zest and flip them with a spatula to coat.
Return the potatoes to the oven and continue cooking for an additional 10-15 minutes until crispy on the outside and tender inside. Sprinkle with parsley. Serve.
Recipe Notes
These potatoes are excellent served hot but also can be served at room temperature with a chop of fresh parsley.
More Savory Sides:
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- Tangy Lentils and Quinoa
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- Oven Roasted Asparagus with Oranges & Pecans
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- Holiday Green Beans
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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.