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


  1. Becki's Whole Life says

    Jim was just mentioning tonight that we have 8 different mustards in the fridge so I told him I would make something with all of the mustard…these would be perfect. As much as we love roasted potatoes, this sounds awesome! Always looking for different ways to season them – I can’t wait to try this recipe.

  2. Andi Girl says

    As soon as I saw the pic, I knew I had to make them immediately. I made these last night and they were just amazing! Looking forward to trying a variety of mustards. Thank you for the delish recipe!

  3. paige says

    I just made these tonight and while they were good they didn’t look anything like the ones pictured here. I would love to know how to make them golden brown – i actually baked them 15 minutes longer. Also I used whole grain dijon mustard and my potatoes had the grains where I don’t see any in the picture. I would love to try these again – any suggestions?

    • Reeni says

      Hi Paige! You could try turning up your oven higher to 450 and make sure your baking sheet is a thin one not one of those heavy duty thick ones. And spread out your potatoes so they aren’t touching. Keep cooking them until they turn the color you want – it’s ok to cook them longer as long as they don’t start burning. I prefer mine cooked really well. For this batch I used regular dijon because I ran out of the whole-grain because I made too many batches of these! I’ve made them more than once and prefer the whole-grain that’s why I specified it. But either is fine. Hope to hear how your second batch turns out!

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