Dijon Rosemary Roasted Potatoes

Russet potatoes tossed with olive oil, fresh rosemary and Dijon mustard; then roasted until golden brown.

I first posted this recipe back in 2012 when we had just returned from our vacation in Rome.

We were served these potatoes as a side dish in one of the fabulous restaurants there and when I made them at home, they were just as good.

These Dijon Rosemary Roasted Potatoes are so simple to make, yet while I was looking here on the blog for old recipes I wanted to try again, this one definitely got lost in shuffle.

I was glad I found these potatoes in the recipe archive again because they are delicious and go perfectly with a lot of grilled meats, but especially one of my favorites,  Tuscan Style Grilled Rib Eye.

How do you make Dijon Rosemary Roasted Potatoes?

For this recipe, you'll need russet potatoes, extra virgin olive oil, fresh rosemary, Dijon mustard and of course, Kosher salt and fresh ground black pepper.

Combine the oil, rosemary, mustard and seasonings in a bowl, toss in the diced potatoes and coat evenly; then place on a baking sheet

Roast for approximately 30 minutes (turning halfway) until they are crispy on the outside, tender on the inside and golden brown. That's it! Simple right?

More Roasted Potato Recipes

• Gremolata Roasted Potatoes
• Balsamic Rosemary Roasted Potatoes
• Buffalo Roasted Potato Wedges
• Roasted Sweet Potatoes

Dijon Rosemary Roasted Potatoes

Carrie's Experimental Kitchen

Dijon Rosemary Roasted Potatoes are simple to make, yet flavorful in every way and makes a tasty side dish to any meal! 

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 176 kcal

Ingredients

  

1x2x3x

• 6 medium russet potatoes (peeled & chopped into 2-inch pieces)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

 

• Preheat oven to 425 degrees F. 
• Whisk the oil, rosemary, mustard, salt and pepper in a bowl; then toss in the potatoes coating them all evenly.
• Place on a baking sheet and bake 30-35 minutes until well browned, turning halfway through cooking time. 

Nutrition

Calories: 176kcalCarbohydrates: 26gProtein: 3gFat: 7gSodium: 153mgPotassium: 622mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 37.1mgCalcium: 20mgIron: 1.1mg

Keyword potatoes

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*Recipe updated May 2017