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. says

    I made those yesterday and they were so good! I didn’t have dijon mustard so I used 4tbsp of normal mustard and added 2tsp of mustard seeds and it was still really good.
    Thanks for a great recipe!

  2. Olivia says

    These were really really good! Mine got a nice crunch after about 45 minuted but I diced them fairly small. I used a mixture of Dijon, honey mustard, and regular mustard. It’s a great recipe!

  3. Andrina says

    These look amazing!! I’m out of Dijon mustard though. Would regular mustard be completely gross?


  4. Jenn says

    Hi! These potatoes look so good! Do you need to peel the potatoes or are they better with the skin on?


    • says

      It’s up to you Jenn! If the skins are nice and blemish free I usually leave them on, if they’re gnarly I peel them.

  5. Sarah Mc says

    Made these last night (I just stumbled upon your site) and there is only ONE thing bad about them…I can’t quit eating them!!!! Holy Cow – so, so, yummy! Thanks for this recipe, I will use it often. Would this mixture be good on chicken breasts I wonder?

  6. Kim says

    These potatoes were very good! I am wondering what mustard you use. I used grey poupon. They didn’t turn out the nice yellow color as pictured. Also, I wasn’t able to get the wonderful crust as pictured either. What kind of cookie sheet do you use?

    • says

      Hi Kim! I use a brand called Roland. It’s really strong flavored and delicious. They make good honey mustard too – from France – I think Grey Poupon is too? And I use Wilton non-stick baking sheets for roasting. I like my roasted veggies more well done than most people. If you just leave them in the oven a little longer than recommended you should be able to get the crust to them. Or you can nudge your oven up a little right from the start – just keep an eye on them that they don’t burn. Thank-you for making them!

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