Baby potatoes tossed with a mixture of Dijon and whole grain mustards, olive oil and salt; then roasted until crispy and golden brown.
Potatoes are one of those foods where you can add a variety of flavors and they taste different every time.
Whether you're making potato salad, mashed or roasted like these mustard baby potatoes, they're a classic staple side dish.
Mustard comes in many varieties and with that comes so many fragrant choices. In this recipe I combined two of our favorites and these potatoes were crispy on the outside and soft on the inside. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Baby Potatoes: I opted for yellow or baby Yukon gold potatoes.
Dijon Mustard
Whole Grain Mustard
Extra Virgin Olive Oil
Kosher Salt
You can use any combination or even one type of your favorite mustard in this recipe so the flavor profiles are endless!
Can I use other potatoes?
Yes! You can use any variety of baby potatoes or any peeled and cubed potato like Yukon, Russet or even Sweet Potatoes. The roasting time may vary depending on the size and type of potato used.
Clean the Potatoes
Just because they're small doesn't mean they're clean. Potatoes grow in dirt so it's important to scrub the potato skins with a vegetable brush under warm water before cooking with them.
How do you Make Mustard Roasted Baby Potatoes?
Start by preheating the oven to 425 degrees F. Cut the washed potatoes in half; then place in a mixing bowl. Add both mustards, oil and salt; then toss to coat.
Line the potatoes in an even layer on a baking sheet; then place the pan in the oven.
Cook for 30 minutes; then turn the potatoes over with a spatula and cook for another 20-25 minutes until the potatoes are golden brown and crispy on all sides.
Serving Suggestions
There are so many main entrees that would go well with these Mustard Roasted Baby Potatoes including Corned Beef, Dubliner Tomato Chicken or Dijon Rosemary Encrusted Pork Loin.
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More Roasted Potato Recipes
- Crispy Parmesan Smashed Potatoes
- Parmesan Roasted Baby Potatoes
- Buffalo Roasted Potato Wedges
- Chive Butter Smashed Potatoes
- Pesto Roasted Potato Wedges
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Mustard Roasted Baby Potatoes
Ingredients
- 1 pound baby potatoes
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Scrub the potato skins with a vegetable brush under warm water; pat dry.
- Cut the washed potatoes in half; then place in a mixing bowl. Add both mustards, oil and salt; then toss to coat.
- Line the potatoes in an even layer on a baking sheet; then place the pan in the oven.
- Cook for 30 minutes; then turn the potatoes over with a spatula and cook for another 20-25 minutes until the potatoes are golden brown and crispy on all sides.
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