Roasted Mustard Potatoes

My roasted potato saga continues with a mustard version. A thick and creamy mustard dressing works like magic to form a crispy coating over cubed potatoes that is insanely flavorful.

The dressing base starts with mustard and also has butter, olive oil, lemon, oregano and parmesan cheese. A wickedly delicious combination. One that brings out the best in potatoes. Crunchy on the outside and soft in the middle.

If you’re not a mustard-lover or even a mustard-liker you might be tempted to completely ignore this recipe. Don’t. You’ll miss out on something wonderful. The mustard “flavor” is barely discernible in the finished product. It blends itself right in with the other ingredients.

Roasted potatoes are the easiest of side dishes to make and so versatile! Not only do they go with everything, they have a natural ability to take a mundane meal and elevate it into something special.

This mustard version promises to become one of those favorites that goes into permanent rotation. I can’t rave enough about them. They’re a crowd pleaser. I promise.

Roasted Mustard Potatoes

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: serves 4

Roasted Mustard Potatoes

Potatoes tossed in a mustard dressing and roasted to perfection!


3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes


  1. Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
  2. Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
  3. Spread out on baking sheet and bake until crusty and golden brown - they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.


Adapted from Epicurious

Watch a video on how to make these using sweet potatoes over at Getting Fresh in the Kitchen with Shrazzi.


  1. says

    I love regular roasted potatoes in general…that crispy outside….swoon. But the honey mustard flavor on the outside would really give them a nice flavor boost!

  2. Jessen says

    Wow Reeni!! Nicely Done =) I Roast my Potatoes Either in a big Rachael Ray Casserole (I love that Women! and Have most of her Cookware) or a Cast Iron Skillet (Which Works so well), but Flip them Half Way Through, Did you do that at all?

    And, what Type of Roasting Pan/Casserole do you Use?

    My Family LOVES Potatoes any which way, so I’m Hoping for a Reply!!! Happy St. Patty’s Day.


    • says

      Hi Jessen! I didn’t flip them (mostly due to laziness heehee) – you can see the parts that are really dark were on the bottom but you can toss them around halfway through if you like. I always use my wilton nonstick rimmed baking sheets for roasting taters it helps them not stick so much cause I like mine well done. Cast iron is good too – however you like to do them is fine! Let me know how they turn out if you make them. Happy St. Pat’s Day! Glad you stopped by!

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