These whole grain Dijon Mustard Roasted Potatoes are a perfect potato side dish to beef roasts and chicken.
I’m always looking for easy side dish recipes to serve for dinner. It’s boring to serve the same old thing every week. Try these potatoes- they’re really delicious and they’re so easy to make!
Ingredients needed:
- whole grain Dijon mustard
- extra virgin olive oil
- butter
- freshly squeezed lemon juice and zest
- garlic
- dried oregano
- kosher salt
- red and white-skinned potatoes
How to make Mustard Roasted Potatoes:
The complete, printable recipe is at the end of this post.
Position 1 rack in the top third of the oven and 1 rack in the bottom third of the oven. Preheat the oven to 425°F. Spray 2 large rimmed baking sheets with nonstick spray or line with parchment paper.
In a large bowl, whisk together the mustard, olive oil, butter, lemon juice, garlic, oregano, lemon zest, and salt to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
Divide the potatoes between the prepared baking sheets, leaving any excess mustard mixture behind in the bowl. Spread the potatoes in a single layer.
Roast the potatoes for 20 minutes. Reverse the baking sheets and roast until the potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
The Best Potato Recipes:
- Lemon Smashed Potatoes
- Twice Baked Potatoes
- 3-Ingredient Roasted Potatoes with Crunchy Onions
- Greek Potatoes with Lemon Vinaigrette
- Pepper- Ranch Roasted Potatoes
- Lemon Salt Roasted Potatoes
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Mustard Roasted Potatoes
This is the perfect potato recipe to serve with beef roasts and chicken.
Ingredients
- ½ cup whole grain Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 3 medium garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 3 pounds (1 to 1½ inch in diameter) red and white skinned potatoes, cut into ¾-inch-wide wedges (use a mix of both kinds of potatoes)
Instructions
- Position 1 rack in the top third of the oven and 1 rack in the bottom third of the oven. Preheat the oven to 425°F. Spray 2 large rimmed baking sheets with nonstick spray or line with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, butter, lemon juice, garlic, oregano, lemon zest, and salt to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
- Divide the potatoes between the prepared baking sheets, leaving any excess mustard mixture behind in the bowl. Spread the potatoes in a single layer.
- Roast the potatoes for 20 minutes. Reverse the baking sheets and roast until the potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Notes
- Do Ahead: Can be made up to 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven for 10 minutes. Transfer potatoes to serving bowl.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Dijon that is known to be GF.
Nutrition
Serving: 1serving, Calories: 252kcal, Carbohydrates: 39g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 687mg, Potassium: 1086mg, Fiber: 5g, Sugar: 3g, Vitamin A: 162IU, Vitamin C: 22mg, Calcium: 54mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
