I swear by this Mustard Roasted Potatoes Recipe whenever I need a dressed-up side. The potatoes are seared in a hot pan and finished in the oven, making them crispy on the outside and pillowy soft on the inside. Tossed in a buttery, tangy mustard glaze, they’re hands-down the most-requested side dish in my house.
Who says fancy food has to be hard? As a chef, I’m all about working smarter, not harder, so I’m obsessed with creating sides that look like they took hours but actually come together in minutes. My easy Green Beans Almondine and my popular Garlicky Butter Glazed Broccolini are both family staples loaded with five-star flavor.
Mustard Roasted Potatoes
I love roasted potatoes as much as the next person, but sometimes, this classic side dish could use a glow-up. Enter these mustard roasted potatoes, baby potatoes seared in a hot pan, finished in the oven, which keeps them crispy on the outside and fluffy on the inside. The real magic happens at the end, when they’re tossed in a simple butter-mustard sauce. Let me tell you, they’re so addictive that we were popping them like chips straight off the pan.
I originally made these potatoes to go with my Garlic Steak Bites because mustard and steak go so well together, but they’re fantastic with practically any protein. Whether you’re serving them with roasted chicken for a fancy-ish Sunday dinner or these everyday pan-fried pork chops, mustard-glazed potatoes add something extra special to the plate without spending all day in the kitchen.
Ingredients and Substitutions
- Oil – I pan-seared the potatoes with olive oil. Any neutral-tasting oil, like avocado or grapeseed oil, will work just as well.
- Potatoes – This recipe works best with halved baby potatoes because they hold their shape and don’t take as long to cook as larger potatoes.
- Butter – I always cook with unsalted butter.
- Mustard – For maximum flavor, I made the mustard sauce with both whole-grain and Dijon mustards. If you need a substitute, swap the whole-grain mustard for spicy brown mustard. I don’t recommend using yellow mustard because it’s too vinegar-forward.
- Seasonings – I kept it simple with just salt and pepper.
How to Make Roasted Potatoes with Mustard
Sear: After preheating the oil in a large oven-safe pan, I add the potatoes, cut-side down, and sear them undisturbed for a few minutes.
Sauté: After searing, I toss the potatoes continuously until they’re browned on all sides.
Season: I generously season the potatoes with salt and pepper, then toss them again until they’re coated.
Roast: I transfer the pan to the oven and roast the potatoes until they’re fork-tender.
Glaze: Finally, I take the potatoes out of the oven and immediately drizzle the melted butter and both mustards over top. I toss the potatoes in the mustard-butter sauce, then serve.
Chef Tip + Notes
I can’t stress the importance of getting a great sear on the potatoes. To do this, I recommend preheating your oil just until it’s lightly smoking, and then leaving the potatoes alone once they hit the pan. Just a few minutes in the hot oil and they’ll form a golden crust.
- Dry the potatoes: I’ve always said that the enemy of a great sear is moisture. After washing the potatoes, I dry them thoroughly, either in a salad spinner or with paper towels, to soak up any surface moisture.
- To boil or not to boil? You do not need to par-boil the potatoes before searing them. They’ll still cook through perfectly after searing and roasting.
- Mellow the mustard glaze: Is mustard too sharp for your palate? A tiny drizzle of honey mixed into the mustard and butter can balance the acidity. Better yet, swap the mustards for my Homemade Honey Mustard for a toned-down, slightly sweet, and extra-rich sauce.
- Optional seasonings: Feel free to season the potatoes with a sprinkle of smoked paprika, thyme, or rosemary before they go in the oven, or with fresh parsley or chives at the end.
Serving Suggestions
I originally made these crispy mustard potatoes to go with my Garlic Steak Bites, but that rich mustard glaze was so good that I just had to pair them with even more mains. Other than beef, they pair perfectly with crispy chicken cutlets and juicy pork tenderloin.
And since the oven is already preheated, I’ll usually round out the meal with a quick roasted veggie side, like asparagus, green beans, or broccoli.
Make-Ahead and Storage
Make-Ahead: Mustard roasted potatoes are best served right away. You can keep them in a covered serving dish for up to 15 minutes before serving, though. If the sauce has pooled at the bottom, just give them a quick toss to coat evenly before serving.
How to Store: Cover and refrigerate for up to 4 days.
How to Reheat: I want these potatoes to stay crunchy, so I reheat them with a pat of butter in a 400°F oven or air fryer for 5 to 7 minutes or until they’re warmed through.
More Roasted Potato Recipes
- Roasted Ranch Potatoes
- Roasted Garlic Parmesan Potatoes
- Roasted Baby Potatoes
- Roasted Fingerling Potatoes
- Roasted Italian Potatoes
Mustard Roasted Potatoes Recipe
Ingredients
- 4 to 5 tablespoons olive oil
- 3 pounds baby potatoes, cut in half
- 3 tablespoons unsalted melted butter
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard, optional
- salt and pepper to taste
Instructions
- In a large carbon or stainless steel pan over high heat, add the oil and heat until it begins to smoke lightly.
- Add in the potato halves and let them stand for 3 to 4 minutes.
- Then, toss the potatoes around. Stir them every 2 minutes after the initial 3 to 4 minute cook to help brown on all sides.
- After a total of 10 minutes of cooking, season them with salt and pepper and toss to coat.
- Finish them in the oven on a middle rack at 450° for 10 minutes or until tender.
- When they are done, remove them from the oven, drizzle with the melted butter, and add the mustard.
- Toss until coated and then serve.
Mustard Roasted Potatoes Recipe