The Best Mustard-Roasted Potatoes You’ll Ever Taste

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Super Yummy Mustard-Roasted Potatoes! Try this tasty Roasted Potatoes recipe. The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet. In addition to being a great source of nutrients, potatoes are versatile enough to work for breakfast, lunch, or dinner.

You’re probably familiar with the concept of mustard-roasted potatoes. But have you ever tried it? Do you understand why it works so well? If not, please give this recipe a try and consider the science behind the dish while you eat. The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet, providing an interesting contrast in both texture and flavor that makes it really hard to stop eating them!

Plus, because it’s so simple to prepare, it’s one of those recipes that you can whip up at the last minute with just about whatever ingredients you have lying around in your pantry or refrigerator. Here’s how to make your own batch of mustard-roasted potatoes at home!

Serve this tasty potato recipe with Grilled Tri Tip Steak, New York Strip Steak or Garlic Rib-Eye Steak.

Potato history is long and complicated, but the short version is that potatoes originated in South America and were cultivated by the Incas for both food and medicine. The potato was brought to Europe in the 16th century, where it quickly became a staple crop because of its versatility. There are now more than 4,000 varieties of potatoes grown all over the world. In general, potatoes are high in fiber (especially if you eat skins), potassium, vitamin C, vitamin B6, iron and niacin.

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Mustard-Roasted Potatoes

Mustard Roasted Potatoes 1

Try this tasty Mustard-Roasted Potatoes recipe. The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet.

  • Author: Molly Stevens
  • Prep Time: :10
  • Cook Time: :45
  • Total Time: :55
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Oven

Ingredients

Units Scale
  • Nonstick vegetable oil spray
  • 1/2 cup whole grain Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) butter, melted
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon coarse kosher salt
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Instructions

  1. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
  2. Whisk whole grain Dijon mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend.
  3. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  4. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  5. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
  6. Transfer potatoes to serving bowl.

Notes

  • DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Nutrition

  • Serving Size: 8

Keywords: Mustard-Roasted Potatoes

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