Dijon Rosemary Roasted Potatoes are simple to make, yet flavorful in every way and makes a tasty side dish to any meal!
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 tend to do that a lot. I make a recipe and even if it’s one we really like, I tend to find a different way to make something and very rarely make the same recipe again twice.
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. For this recipe, you’ll need russet potatoes, extra virgin olive oil, fresh rosemary (and I do recommend using fresh, not dried), 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 and bake for about 30 minutes (turning halfway) until they are crispy on the outside, tender on the inside and golden brown. That’s it! Simple right?
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Dijon Rosemary Roasted Potatoes
- 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.
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*Recipe updated May 2017