Barefoot Contessa Mustard Roasted Potatoes Recipe
Mustard Roasted Potatoes are golden, crispy potatoes tossed in a mixture of Dijon mustard, whole-grain mustard, olive oil, and aromatic herbs. Roasted at high heat, the potatoes develop a beautifully crisp exterior while remaining soft and fluffy inside.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Step 1: Preheat the Oven
- Set the temperature: Preheat your oven to 425°F (220°C).
Step 2: Prepare the Potatoes
- Cut the potatoes: Halve baby potatoes or cut larger ones into 1-inch pieces.
Step 3: Make the Mustard Mixture
- Whisk the ingredients: In a large mixing bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, minced garlic, salt, black pepper, thyme, and red pepper flakes (if using).
Step 4: Toss and Coat
- Combine with potatoes: Add the potatoes to the bowl and toss until evenly coated in the mustard mixture.
Step 5: Roast the Potatoes
- Spread on a baking sheet: Arrange the potatoes in a single layer on a parchment-lined baking sheet.
- Bake until crispy: Roast for 40–45 minutes, stirring once halfway through, until golden brown and crispy.
Step 6: Serve
- Garnish and enjoy: Sprinkle with fresh parsley before serving warm.