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Dijon Roasted Potatoes

Dijon Roasted Potatoes

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
LilSnoo

LilSnoo

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  2. Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
  3. Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LilSnoo
9

LilSnoo

8/27/2013

I am the recipe submitter. I have moved since writing this recipe and in my new oven, the potatoes tend to be done after 30-35 mins. Enjoy!

Mrs. J.
5

Mrs. J.

10/31/2013

These "Dijon Roasted Potatoes" were great! Mine looked great: they were flecked with mustard seeds because I used stone ground mustard. Mine smelled great: it was an awesome combination of ingredients. Mine tasted great: very flavorful and crispy. I had learned from westcoastmom that the SECRET TO CRISPY POTATOES IS TO ADD SALT AFTER COOKING, which I did. I will definitely be making this again. Thank you LilSnoo for sharing your recipe.

Blender Woman
3

Blender Woman

10/4/2013

These were tasty little potatoes. I followed the recipe as is, except I just quartered the potatoes and I also doubled the recipe. I lined my baking sheet with foil to avoid any sticking. I was roasting carrots at the same time at 425 degrees, so I just cooked these at the same time. I let them cook 35 minutes, turned the oven off, and then let them sit in the oven 5 more minutes. They were perfectly cooked. I might even triple the recipe next time, if they are good for lunch, as my red potatoes I typically buy are on the small size. ty

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