Mustard Roasted Potatoes
Mustard Roasted Potatoes make dinnertime easy with just three simple ingredients (plus salt and pepper). The stone ground mustard packs a super flavor punch and will have you reaching for seconds!
For other delicious potato recipes, try our Holiday Mashed Potatoes, Loaded Twice Baked Potatoes, or Small Potatoes on the Grill.
Mustard Potatoes
Well, first off, this hardly seems like a recipe to me. I mean, THREE ingredients? BUT who would have thought that you could make the tastiest roasted potatoes so simply? It’s a little bit crazy and a whole lot genius.
The real key to my Mustard Roasted Potatoes is the mustard. Make sure you use stone ground mustard (or whole grain works). It’s somewhat grainy, and super flavorful, and you will want to keep it on hand for times when you need a quick and simple side dish.
As you can see below, these potatoes go with anything grilled, like my Smoked Chicken Breasts! Some Roasted Asparagus with Prosciutto and Parmesan are another great side to get a well-balanced plate of food!
Ingredients Used:
As mentioned, you’ll need just three ingredients plus salt and pepper. So simple yet so tasty!
- Potatoes – We prefer yellow potatoes for this recipe. They are super buttery tasting and go well with the mustard!
- Olive Oil – A necessity for roasting veggies of any kind.
- Mustard – As mentioned, you’ll need stone ground mustard (or whole grain).
- Salt and Pepper – Kosher salt and freshly ground black pepper.
How to make Mustard Roasted Potatoes:
Step 1
Prep. Preheat oven to 400 degrees. Spread some parchment paper on a baking sheet.
Step 2
Prep potatoes. Chop the yellow potatoes into bite-sized chunks. Add to a bowl.
Step 3
Add flavors. Drizzle the olive oil over the potatoes. Then add the mustard and stir it in, using a spoon or your hands to get everything well coated.
Step 4
Add potatoes to pan. Spread the potatoes on the prepared pan, spreading it evenly to all sides. Be careful to keep space between the potatoes so they roast properly.
Step 5
Add salt and pepper. Then add kosher salt and freshly ground black pepper to taste.
Step 6
Roast. Roast the potatoes in the oven until fork tender, approximately 30-40 minutes.
Tips for roasting vegetables in the oven:
Tip #1
Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want them to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.
Tip #2
Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet.
For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan.
Tip #3
Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.
Tip #4
Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Tip #5
Give them space. Use extra baking sheets to avoid the veggies being piled up. When roasting veggies, you’re looking for a little crispiness. Piling up veggies too close together will cause them to steam instead, and you won’t get the crispiness.
You can also grill these potatoes! I recommend boiling them first, chop, add olive oil, mustard, salt & pepper, and then place in some tin foil (opened at the top). Place on a hot outdoor grill until nice and crispy!
Leftovers can be air-fried as well!
What to serve with Mustard Roasted Potatoes:
Enjoy!
XOXO ~Sue
Mustard Roasted Potatoes
Ingredients
- 8 cups yellow potatoes – or about 2.5 pounds, chopped
- 4 Tablespoons stone ground mustard – I use the Inglehoffer brand
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
Instructions
- Preheat oven to 400 degrees. Spray baking sheet with Pam, or line it with parchment paper.
- Chop yellow potatoes in bite sized pieces. Spread on baking sheet.
- Add mustard and olive oil to potatoes, and stir (with hands) to evenly distribute over the potatoes. Add salt and pepper to taste.
- Bake for 35-40 minutes, or until fork tender.
Notes
- Chopping the potatoes in similar size will ensure they all get done at the same size.
- You can easily double the recipe and use two baking sheets.
- These potatoes are great as leftovers as well.
Made these potatoes for visitors and everyone commented on how good they were. Even our two year old grand daughter gobbled up leftovers the next day, so they are not too intense with the mustard. Highly recommend making them. We served them with pork and a cabbage salad.
I love to hear this, Jackie! 🙂
These potatoes are a “go to” for our family. They are surprisingly delicious and so easy. Who knew that stone ground mustard would be so good with potatoes.
It IS surprising, isn’t it? We love these potatoes too. Thanks Andy!
Sue was right, these mustard potatoes were a great side dish for steak! Don’t be afraid of the mustard, it mellows with cooking. Very easy with any potato.
Thanks so much Debbie! You are right, the mustard mellows out and gives the potatoes so much flavor. 🙂
Amazing and simple! That combination never gets old! I love this!