Roasted Mustard Potatoes Recipe

I absolutely adore this roasted mustard potato recipe because it blends the tangy kick of whole grain and Dijon mustard with aromatic herbs, creating an irresistible flavor explosion with every bite. Plus, it’s super easy to make, leaving me with more time to binge-watch my favorite shows while feeling like a culinary genius!

The Roasted Mustard Potatoes have arrived at my table in all their golden, crispy glory, and I can’t stop eating them. They are utterly my kind of food—simple, stunning, and packed with flavor.

Baby potatoes team with the boldness of whole grain and Dijon mustards and the nutrient-richness of garlic, thyme, rosemary, and a glorious golden-brown exterior that catches every bit of light. This dish is potatoes taken to a level of deliciousness that makes them a perfect side for any occasion.

Roasted Mustard Potatoes Recipe Ingredients

• Baby Potatoes: High in carbohydrates and fiber, providing energy and aiding digestion.
• Whole Grain Mustard: Rich in antioxidants, adding a tangy, robust flavor profile.
• Dijon Mustard: Creamy and pungent, enhances the savory spiciness of the dish.
• Olive Oil: Contains healthy fats, promoting heart health and adding richness.
• Garlic: Lowers cholesterol and adds an aromatic, savory depth to dishes.
• Thyme: Contains vitamins and aids digestion while adding earthy notes.
• Red Pepper Flakes: Optional heat component, boosts metabolism, and adds a spicy kick.

Roasted Mustard Potatoes Recipe Ingredient Quantities

• 1.5 pounds baby potatoes, halved
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

How to Make this Roasted Mustard Potatoes Recipe

1. Set your oven to 400°F (200°C) and get a baking sheet ready by lining it with parchment paper to make cleanup a cinch once your omelets are out of the oven.

2. In a large mixing bowl, whisk together the whole grain mustard, Dijon mustard, olive oil, minced garlic, salt, black pepper, dried thyme, dried rosemary, and red pepper flakes (if using).

3. Combine the baby potatoes, halved, with the mustard mixture and toss well to coat every piece of potato evenly.

4. Arrange the coated potatoes in a single layer on the prepared baking sheet. Make sure there is space around each piece so they can roast evenly.

5. Put the baking sheet in the preheated oven and roast the potatoes for 25 minutes.

6. Remove the baking sheet after 25 minutes, flip the potatoes so they brown evenly, and return the potatoes to the oven.

7. Continue roasting for another 15-20 minutes or until the potatoes are golden brown, tender enough to be pierced with a fork, and cooked all the way through.

8. When the cooking is complete, take out the baking tray from the oven and allow the potatoes to cool for a couple of minutes.

9. Move the roasted mustard potatoes to a dish for serving.

10. Before serving, top with freshly chopped parsley. This brightens and freshens your dish. Enjoy!

Roasted Mustard Potatoes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Mixing spoon
7. Knife
8. Cutting board
9. Fork
10. Serving dish

FAQ

• Q: Can I use regular potatoes instead of baby potatoes?
  A: Yes, you can use regular potatoes. Just cut them into small, uniform pieces to ensure even cooking.
• Q: Is there a substitute for whole grain mustard?
  A: You can substitute whole grain mustard with stone-ground mustard or increase the amount of Dijon mustard for a smoother texture.
• Q: How can I make this recipe spicier?
  A: To add more spice, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Q: Can I use fresh herbs instead of dried?
  A: Yes, fresh herbs can be used. Typically, use three times the amount of fresh herbs as dried.
• Q: Is it necessary to peel the potatoes?
  A: No, it’s not necessary to peel the potatoes. The skins add texture and flavor.
• Q: How can I make these potatoes ahead of time?
  A: You can prepare the mustard mixture and cut the potatoes in advance. Store them separately in the fridge and combine just before roasting.
• Q: What should I do if the potatoes start to burn?
  A: If the potatoes start to burn, lower the oven temperature and cover with foil to continue cooking without burning.

Roasted Mustard Potatoes Recipe Substitutions and Variations

Whole grain mustard: Spicy brown mustard can be used instead. Its texture and flavor are similar.
Yellow mustard: If you prefer a milder taste, swap with yellow mustard. Mustard can be a strong condiment that can easily overpower a dish if you are not careful.
Alternatives for roasting include using avocado oil or melted coconut oil in place of olive oil.
Substitute 1/4 teaspoon garlic powder for fresh garlic if you can’t find the real thing.
Thyme, dried: Substituting with fresh thyme results in a more vibrant flavor. Use fresh thyme, 1 tablespoon, for the same amount of dried thyme.

Pro Tips

1. Parboil for Perfect Texture To ensure the potatoes are perfectly tender on the inside while crispy on the outside, parboil them for about 5 minutes before tossing them in the mustard mixture. This shortens the roasting time and enhances the texture.

2. Use Fresh Herbs If you have fresh thyme and rosemary, consider using them instead of dried. Fresh herbs add a more vibrant flavor. Use about a tablespoon of each, chopped, to substitute for the dried herbs.

3. Enhanced Crispy Factor For even crispier potatoes, leave them in the oven with the door slightly ajar for the last 5 minutes of roasting. This allows moisture to escape and encourages additional crispiness.

4. Mustard Variation Experiment with different types of mustard, like spicy brown or honey mustard, to add unique flavor profiles. Mixing in a bit of honey along with the mustard can add a subtle sweetness that complements the spices.

5. Resting for Flavor Let the potatoes rest for 5 minutes after removing them from the oven before serving. This allows the flavors to meld and the potatoes to firm up slightly, enhancing your eating experience.