Roasted Mustard Potatoes

Crispy 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.

Crispy Roasted Mustard Potatoes

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

Roasted Mustard Potatoes

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  1. barb says

    WOW! I can’t wait to try more of your recipes, this was so easy and it was OUTSTANDING!~b

  2. says

    I saw this on Pinterest and i’m so glad i clicked! i am a big fan of roasted potatoes and am always looking out for different flavours/ingredients to add. What a pleasant surprise this recipe turned out to be. So much more than just mustard — parmesan+lemon+oregano = drooling. :)

  3. susan marie says

    I found this recipe today on Pinterest and had to try it. My husband and I both loved this dish. I think next time I will try using fresh rosemary for the herb, instead of oregano. It’s easy to get in a rut with potatoes, so I’m pleased to have this new recipe!

  4. Pamela Harp says

    I made these tonight with a pot roast and it was such a delicious combination! I will be making these a lot. Great flavors & textures

  5. Anita says

    I am very excited to try these. Have potatoes in the cupboard I think they have this recipes name on them. Thanks for the inspiration.

    • says

      Hi Terry! I like Yukon Gold or Red potatoes – you can even use the little baby potatoes and leave them whole/unpeeled – it’s up to you if you want to peel the regular sized potatoes – if the peel is nice and you don’t mind them – leave them on – wash well first – haha. Let me know how they turn out!

  6. Jenn W says

    I am in the process of making these now and I cannot wait for them to finish baking but I’m certain that my family will love them. The sauce was delicious by itself. I’m going to save the recipe for this summer so I can slather it on chicken before I grill it. Wow. Thanks for posting!

      • Jenn W says

        They were really good. The only thing that I ran into was that it took about an hour for them to get done. After I read through the comments, I cooked them at 425 on a thin cookie sheet. They got nicely browned but were still kind of hard. I used red skin potatoes – does that matter or should I have used a different potato? Either way, it was definitely worth the wait. Everyone loved them!

      • says

        Red potatoes are ok! They’re my faves! I’m surprised that they took so long – mine never take that long and I like them well done. Maybe my oven is running hotter than it should be. I appreciate you letting me know – I’m going to make a note in the directions. Thanks again! I’m glad they were a hit!

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