Mustard Roasted Potatoes Recipe
Crispy outside, soft inside, these Mustard Roasted Potatoes are tossed in a buttery, tangy glaze — the perfect dressed-up side for any meal.
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.
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.
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.
Nutrition
Calories: 312kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgSodium: 141mgPotassium: 968mgFiber: 5gSugar: 2gVitamin A: 185IUVitamin C: 45mgCalcium: 34mgIron: 2mg