This is one of those recipes that I’ve had bookmarked for more than a year (a! year!) and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon and also a roasted potato fanatic, would adore it. Obviously, I do not love him at all, right?
And when I finally did make them two nights ago, oh, how I kicked myself. They never deserved to be detained my recipe holding pen for a year. Even a week would have been too long to wait. They’re crispy (from the roasting) and crackly (from the whole mustard seeds that darken when roasted and snap in your mouth) and tart and tangy (from the lemon) and make fantastic leftovers (with a fried egg on top) and seriously, I have learned my lesson.
Okay, fine, I didn’t. I still have a list of totally promising recipes which numbers into the hundreds, some of which have been waiting for their turn for years. (Yes, years. What, did you think I was going to post daily every month? Snerk.) But how sad would it be if I ran out of things I wanted to cook?
One year ago: Moules Frites, Redux
Two years ago: Chocolate Chip Sour Cream Cake
Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
It would be very sad indeed – it’s a good thing you always have recipes to post about! These potatoes look fantastic and like they’re easy to make too, which is the best part.
These look wonderful. Too bad I didn’t read this post until after I had already planned dinner. Well, there’s always tomorrow night!
Ooooohhhh. There’s nothing better than roast potatoes. Except leftover roast potatoes with eggs!
Must try!
Must thank you, Deb, for doing to pre-try for us all!
we had the best roasted potatoes at breakfast this weekend, and it just made me want more. this is timely, thanks!
these look absolutely yummy!
i can’t wait to make them myself just to have the left overs with a fried egg!!!
Mmmm. These would be fantastic with Christmas dinner’s standing rib roast. Bookmarked!
These look delicious and I love mustard! Did you know there’s a museum dedicated to mustard in Mt Horab, WI?
I can’t wait to try this recipe!
O!M!G! this looks so so so so delicious! I am going to have to make this before christmas for my mom, she too is a dijon and roasted potatoe fanatic. Thank you so much! Were do you get the majority of your ideas from??
I probably never would’ve thought of this combo, but it looks fabu. Thanks!
This sounds like an amazing combination. Did you happen to see the NY Times recipe with roasted fingerling potatoes, dried figs and thyme? So many delicious possibilities.
This recipe looks amazing! I think I’ll try it this weekend. I have two potato loving boys and one potato loving husband.
wow the look awesome . i bookmarked it too. i m making them next sunday :)
What kind of camera do you use?
Oh Deb, what have you done? My Alex is going to be breathing down my neck for these. They look wonderful.
Maybe I can distract him with lemon roasted potatoes instead…
Yum!
Thanks for another great post Deb. Going to the store to buy potatoes right now! They look wonderful. The only seem to sell two basic varieties at my local supermarket (we are in Vienna) so I think I might just have to try some of each and see which works the best. I miss the pink and red skinned potatoes I am used to back home.
I made a recipe similar to this of Ina Garten’s a few weeks ago. The mustard really gives the potatoes a zing and they are FABULOUS!
Oh my! These look so good! You have the best potato recipes. (I’m still in love with the purple smashed potatoes.) I can’t wait to try these. Thanks again!
I’m making steak sandwiches for friends tonight and I think this would be the perfect accompaniment – Thanks for the idea!!
Wow!
Wouldn’t adding some onion to those potatoes be great?
A restaurant in Charleston is famous for its cauliflower with mustard. I’ve tried to repliicate it at home by blanching and sauteing, but I think I’ll try this recipe and just sub cauliflower. Yes!! Thank you for finally showing your husband that you love him!
These are making my mouth water just looking at the screen! I have a bag of small red and purple potatoes hanging out in my fridge. This is definitely on the menu for the weekend. Thanks Deb!
I made these for christmas last year and is pretty much been my go-to recipe ever since. SO DELICIOUS.
We love roasted potatoes at our house! These look wonderful!
And now one of my Thanksgiving side dishes has been chosen! These look amazing.
Now THIS is my kind of recipe. I’m not a baker so while I do enjoy those posts, I look forward to the recipes that I can make!
Foil line the pan is better?
Whole grain Dijon is my favorite mustard. We love roasted potatoes, but I’m always on the lookout for a new flavor to add. I think I might try it with some beets and turnips I have in the refrigerator too.
Elise — We’ve got all of our camera and photo information in this post. We’re currently using a Canon 40D.
D — I line the pan with foil to limit the dishes we have to do. I am so over scrubbing roasting pans. I am sure you understand.
I can see your reflection in the spoon! :P
Looks lovely! I could snack on these.
I love the reflection in the spoon. And the potatoes look/sound delicious! Of course, I never met a potato I didn’t like…
Very creative and very delicious looking. A great side to a roast!
Deb, where did you get that terribly cute serving spoon?
The serving piece is from the “Oona” set at Crate and Barrel. (link!)
From one Deb to another – extremely good looking recipe. Just the right combination of ease, elegance, and good results! We are currently out of whole grain mustard – will try a half batch with Dijon just to get a feel for it and am putting whole grain mustard on the shopping list RIGHT NOW.
mmm potatoes. mmm whole grain mustard. I’m so there.
You’ll never run out of things you want to cook! I think the majority of us are alike in this way… :)
These potatoes look delectable — and easy! I adore whole-grain mustard, but I always seem to forget about it when I’m at the store.
And I *totally* hear you on the recipe holding pen…just take a look at all the recipes I flagged in the December issue of Bon Appetit! You can be sure many of them will wait months or years for their turn in the sun, but like you, I just feel some sense of comfort knowing they’re there, anticipating their chance to shine!
I love this web site! I am so glad I found it! I have made and will make several of the recipes! Is that you in the orange shirt in the reflection of the slotted spoon next to the fabulous potatoes? Yes I pay attention to details!
Thanks so much for this recipe! I have a two mustard chicken dish that calls for the whole grain mustard, so I have the mustard but nothing else to do with it. Now I have yummy potatoes!
Ah, yesss… satisfying my love of mustard (have a grainy mustard coleslaw sitting in the fridge getting all coleslaw-y right now). This is going in my To-Cook excel sheet (highlighted in pink, which is labeled in the key: You Want To Cook This Very Soon.) Yes. I am a shameful dork.
Two of my favorite things: mustard and potatoes. This looks amazing, and I bet it would be great with, say, a big ol’ Turkey. Yum.
Oh, man..those look so good! I can totally see those additionally as an appetizer, alone or wrapped with a thin strip of corned beef and broiled again! Mmm mm.
You see, you post these recipes, and then I add them to MY to-make list, and really this is just not constructive. or VERY constructive. Looks awesome, and we got ALL these root veggies with our final csa delivery…do you think this would work with other things like yams and turnips?
OMG these look fantastic. I will be eating them for supper tonight and enjoying them tomorrow with a poached egg!
well, i might be bucking serious, but i thought at first glance those were potatoes and RED APPLES (it’s early, here on the west coast). but it begs the curiosity…
what if??
I have three words … YUM YUM and YUM. This is on my short list of recipes to try.
I made these last year and they were excellent. Our family of 4 finished them all so no lovely leftovers. I have red potatoes, so this will be perfect to make again tonight. Thanks for the reminder, Deb.
This look amazing! I just made roasted potatoes last night and I wish I would have had this recipe! Next time…
Deb, is it really sad that I instantly knew your (beyond adorable) pierced spoon was from Crate and Barrel and I’ve never even seen that spoon in real life before? Haha, I go on there all the time and dream about what I’ll purchase someday when I graduate college and move into my own place!
Too bad looking at cooking utensils doesn’t make you a better cook; otherwise I’d be a pro by now! I am seriously domestically challenged and I have managed to do what Teri Hatcher’s character on Desperate Housewives did once – I have created dishes that are both raw AND burnt. I can cause hungry football players to shove half-eaten plates aside and declare that they’re “Um, not really as hungry as I thought…” and sneak off to McDonald’s. I destroy eggs, steaks, salad dressings, and other simplistic faire that doesn’t SEEM screwifiable (is that a word? It is now! I used to be an English Lit major, so if I say its a word, it is! Magic!). And I can take an idiot-proof box of brownie mix and turn it into a 9 x 13 inch pan of clumpy, oily revoltingness. I’m almost proud of that one, to be honest – it was like achieving a new level of idiocy that had never been reached by twenty-something amateur cooks before!
I’m telling you all this because I want to express to you how much your recipes have given me not only the desire to cook, but the CONFIDENCE to try to do so! When I graduated high school a few years ago I tried to learn how to cook, failed about 3783 times, and just figured it wasn’t for me. But I keep looking at all your gorgeous pictures, and I’m so charmed by your witty and reassuring notes, that I cannot help but feel inspired and challenged to try battling the hand mixer once more. So thank you, really – you’ve really made it all seem far less harrowing than it seems, and maybe tonight I’ll surprise my loved ones with mustard potatoes and one of your (completely seductive) desserts! I’ll let you know how it goes, but thank you again in the meantime. <3
Strange — I already discovered this recipe through your site! You linked to it in some other mustard-related post, which meant I had to try it since I think mustard improves basically everything. These potatoes are totally great! Thanks for introducing me to the recipe.
Oooooh these sound sooo good! Ina does something very similar, but she uses onions as well. It’s my fav side dish to whip up with things I always have in my pantry! It’s in her Barefoot Contessa at Home book – give them a try!
This looks very similar to the potato recipe in the Times about beefsteaks. It’s a bit more traditional, but it was delicious. I’m sure this will be too…
Run out of things to cook? Impossible!
I adore potatoes simply cut into chunks, tossed with some olive oil, salt, and pepper, and roasted for forty minutes. I’m hesitant to mess with a good thing, but … these do look very good!
These look soooo good I wish I could have mustard :(
I make onion potatoes from time to time but they’re salty (because I use onion soup mix, if only there was a lower sodium version of the same stuff!). Still love em’!
Nice new way to make potatoes!
Out of oregano, so I used tarragon instead, and it was delicious! Thanks for this one, Deb. Gotta love anything with potatoes…
Deb, do you have a favorite whole grain mustard for this recipe?
(I only just realized about a year ago that I actually love Dijon mustard, when I forced myself to try it again. I still don’t care the neon yellow stuff, but I know there’s a whole big mustard world out there to explore and I hardly know where to begin…)
I love whole grain dijon mustard. I use it in salad dressing and to coat the outside of pork tenderloin and roasts (usually blended with some honey, maple syrup, apple jelly or marmalade) and to combine with mayo on sandwiches. I couldn’t live without it!
This sounds exactly like my recipe for roasted vegetable sandwich filling! Just toss in some other great veggies, like carrots and squash and once they’re roasted put them on bread with some melted cheese on top. Yummy! It’s a fantastic looking recipe!
ooooooh, yeah. i love this recipe. it’s become a standard in my kitchen.
Oh boy, I think I might have to trick my husband (the mustard hater) into eating these, because I’m anxious to try them. They look scrumptious.
these look great!! at first, i thought the red ones were apples, and i was like “wow! apples and potatoes might be good together.”
i love how grainy the sauce is. sounds yummy.
I want to try this – I’ll probably mix whole brown mustard seed with taragon mustard though – maybe mash a little stilton cheese in it.
Thanks for your blog.
Omigod, Deb. The first photo had me hooked before I even saw the title. What a beautiful, fabulous sounding dish. I was glad to see the foil lining in the pan. I am so not a fan of non-stick sprays. In my experience, I’ve found that they can actually build up sticky residue on pans.
Made these for dinner tonight. Added a bit more lemon juice and had a laugh as my family tried to figure out the spices. Delicious! Unfortunately. none left for breakfast tomorrow. :-( Thank you Thank you Thank you!!
This sounds absolutely like my compound for broiled vegetable sandwich filling! Just bung in some added abundant veggies, like carrots and annihilate and already they’re broiled put them on aliment with some broiled cheese on top. Yummy! It’s a absurd attractive recipe!
Cheers,
miss lee
I tried this recipe for a small dinner party I was hosting tonight, and they were the hit. We knew we were doing Spiced-Honey Glazed pork chops and when I saw this recipe I thought they would pair nicely. Thanks for sharing!
Ya know the step where you said ‘leave any excess mustard mixture behind in bowl’? Well last night my roommate and I scooped it up with some crusty bread while the potatoes cooked. Wiped it clean, actually. (wouldn’t want to waste and all…) And then we each proceeded to eat a big ole bowl of potatoes. Great, easy recipe! Having the leftovers with some eggs in 3, 2, 1…
I knew I had to make these when I saw the post. Got home and had no white potatoes, no dijon whole grain mustard either. That didn’t stop me. I made them with sweet potatoes and some spicy brown mustard. They were yummy. I can only imagine how good they would be if I used the original ingredients. Can’t wait to try.
These look really good and I think I have all of the ingredients necessary already! Way to go on finding an easy-to-make recipe!
I made these tonight and they were absolutely wonderful – aromatic and soft and crunchy, and there were really lovely crumbly bits left in the pan afterwards. They gave off a bit of a weird smell, though, while they were baking. I was surprised that, with all that mustard, they were not sharp at all.
You do seem to have quite a different idea of serving size, though. I made two-thirds of this, so it should have been 6-7 servings, and we finished it clean with two adults and two 2-year-olds.
Oh wow. Those look simply amazing, and I have bookmarked them hoping I do not make the same mistake you did.
They sound good. I have a fav recipe where they are roasted with red onion, doused in cream and a little turmeric. The turmeric turns the whole thing a fantastic golden colour. Try it!
These look unbelievably delicious! I can’t wait to make them!
These look bea-utiful. As a life long vegetarian, mustard rarely finds its way into my cooking, simply because I was never exposed to it on soggy burgers as a child, but this makes me want to give it a try!
My dinner guests from last night thank you for this recipe. The potatoes were delicious enough that we ate the 10 servings between, ahem, the 5 of us!
I usually just lurk, but I have to comment on this recipe! Yum yum yum! These were delicious – if heaven has potatoes….
I just made this for dinner tonight. They were good. Surpringly not very much of a mustard flavour. But very nice. Thanks!
Made these tonight and they were DELICIOUS. My fiance couldn’t stop eating them straight off the cookiesheet, standing near the stove and trying to look innocent.
Ok,
So I’ve become foodie blog obsessed, and as soon as I saw these potatoes I put this blog on th very top of my list. I’m so excited to switch things up a bit for thanksgiving and have these potatoes instead of the usual mashed potatoe. But just to avoid a would be mutiny, I’ll probably atleast have to smash them.
What a great variation on my plain roasted potatoes. I used a mixture of potatoes and turnips, and the lemony mustardy dressing made the turnips so much less bitter than usual. I made it with a bit less fuss than the recipe called for. Just threw the veg in the pan, poured in a glug of olive oil, threw on a couple spoonfuls of mustard, zested and juiced half a lemon right over the pan, sprinkled with S&P. (Forgot the garlic.) Then mixed it all around in the pan. I tossed with fresh oregano after cooking. Delicious.
Deb – I made these last night and they were fantastic! Thanks again for the post. We added chopped up chicken andouille sausage, onion, and at the last five minutes green beans to make it a one dish dinner. Delicious!
I’m in love with this photo of the finished potatoes. Do you think the recipe would work with regular dijon mustard if I threw in some yellow and brown mustard seeds for the popping texture?
Definitely. In fact, I want to try it next time with a mix of smooth and coarse mustards, to see if the smooth gives more of a coating. Don’t skimp on the seeds, though, they’re fun when a little burnt and crunchy.
I made these the same night….delicious!!
Simple and wonderful. I love roasted potatoes. It’s amazing how many flavors you can combine with them to make something so simple, yet so unique.
I just made these. They’re really good, and easy to make. I agree about the popping of the mustard seeds – so fun!
Thanks for the recipe – they were a hit!
So I made these over the weekend and they were a huge hit! I read your blog religiously though am usually to intimidated to make a majority of the recipes, but am now feeling a little more confident. Thanks for the great recipe, I already have plans to make these again in a few weeks!
I just e-mailed this recipe to my mother..I think I’m going to lobby for a last minute addition to the Thanksgiving list! Thanks for posting such great stuff!
I made this and it was fantastic. I ate them all week and they will be made again.
I made these for Thanksgiving and everyone LOVED them. I think I might have to make these every week. Where have they been all my life?
Looks yummy…. I think I’ll try to make it during the weekend.
A big hit at this year’s Thanksgiving dinner.
YUM! I finally had a chance to make these and I’m in LOVE! Thanks so much for the recipe :)
Not only did I make these for Sunday roast last night, as I type I am finishing off the leftovers with a fried egg! Soooooooooooooooooo good. So good. Mmmmm. Even the BF, who does not like dijon or whole grain mustards, thoroughly enjoyed these.
I think they’ll be my contribution to Christmas dinner this year. Thanks!
I finally caved and made these and they were awesome. As I predicted the kids weren’t too fond of the seed texture, but I say too bad, I like them and I’ll make them again. :)
I found this recipe through an RSS feed about a week before Thanksgiving. I’ve never stopped by here before, but something about Mustard Roasted Potatoes could not be ignored. The mouth-watering pictures and your fun/witty writing convinced me that these would be the potatoes I’d bring to Thanksgiving dinner.
I am so glad I did. These were so easy and delicious, they almost didn’t make it over to my boyfriend’s sister’s house. They were gobbled up and complimented by everyone who attended. I promised to send a link to the recipe, but I’m only slightly ashamed to say that I’m keeping it all to myself.
Thanks for a great recipe – I’m now a loyal reader.
Made these tonight for xmas dinner and they were absolutely amazing. Aromatic, crispy, but not too sharp or salty. I didn’t sprinkle the pepper near the end, but I think it turned out plenty herbed and delicious besides. Miam miam!
I made these for Christmas dinner, too. They were a hit! I know I’ll be making them again, and not just for holidays. Smitten Kitchen recipes never fail me; thanks for this one!
I’ve made these twice now and they are so good and earn rave reviews. First time was for a Sunday lunch. They went over so well that I brought them to a Christmas lunch at my MIL’s house. I actually wished people didn’t like them so much so I could have more left over to take home…
I’ve made these three times now, and they’re so good we always finish them all. The third time I got wise and thought to hide a portion in the fridge. Totally amazing the next day.
YUMMOOOOOO
love the recipe
I have made these potatoes at least five times since discovering them several weeks ago. So, so good. I even blogged about them. Every time I have made them, I always crave more and am so sad when there are not any leftovers. Thank you!
I made this for dinner last night as a side for baked chicken breast and a tossed salad. It was a big hit and very easy! Even with whole grain mustard, the mustard flavor is not overpowering…just right.
I just made these today as an alternative to potato salad. I, of course, ended up tweaking it a bit – partly ’cause I’m incapable of not, and also because I didn’t have some of the ingredients. I also didn’t measure a damn thing. Anyway, I used a mixture of dijon and stoneground mustards (smooth), and then heated up oil and butter and sizzled up yellow and black mustard seeds. I splashed some vermouth into the mixture, subbed thyme for the oregano, left out the zest and garlic, and tossed it all at the end with some minced parsley. So, pretty much a whole different creature – all the components are there though – acid, mustard, herbs. Anyway, I could not believe how delicious the aroma wafting from my oven was, and it was delicious. Thanks for the inspiration!
One word: Yum.
I loved these…It will certainly become a staple for dinner. I also threw in some carrots with mine and those were delicious as well…. maybe even better than the potatoes.
would this be good with tenderloin stuffed with lobstah?
I made 8 pounds of potatoes for seven people (3 adults and 4 kids) and there were none left. I used Wisconsin heirloom German Butterballs and they were so delicious with the mustard- there is an affinity between German food and mustard! Served them with mustard/garlic/balsamic marinated chicken – they all went into and came out of the oven at about the same time – so easy. Thanks again for adding another fantastic recipe to my repetoire.
I highly recommend the Mustard Museum if you’re ever in Wisconsin! My husband and I have spent hours testing mustard varieties from their enormous collection. Lots of fun.
Deb- I’m a little late to trying these out, but twice now I’ve made them and twice been slightly disappointed. Both times I was kinda underwhelmed by the flavor. So was my manboy, who typically raves about anything I get off my butt to cook. The first time I just sort of winged it, the second try I followed the recipe to the letter. Both times it just seemed like the flavors died in the oven, and while there was a little flavor on the outside the centers were just plain ol’ potato, ugh. Do you think it could be improved if the potatoes are allowed to sit in the sauce for awhile before roasting, a la marinade?
Hi Jessica — You can certainly try. Did you get all of the sauce from the bowl over the potatoes? I found myself getting it back on and over them as much as possible, to keep it thick.
yep Deb, that’s exactly what I tried, and still they were just okay and with the very plain centers. bleh. I’ll try again though, because the idea of mustardy potatoes is still haunting me! I’m going to cut them in smaller wedges and let them sit in the sauce overnight in the fridge, or I might parboil them and then do the saucing roasting- it’ll be another week or so, but I’ll report back on the results.
*So* good! Made them with a friend today. We couldn’t find whole grain, so we just used plain ol’ no grain and we used about half the amount of potatoes and cut half the size of the ones in your picture and the amount of dijon flavor was just right (but we like ’em flavored intensely).
These are easy and delicious. I made mine with regular dijon and some mustard seeds. I’m going to reheat the leftovers tomorrow morning and eat them with a poached egg.
These are the most satisfying potatoes I have ever had. End of discussion! Here is a link to my blog about them:
http://bitemefoodblog.blogspot.com/2009/11/potatoe.html
Thanks so much!
Where’s the link to a gratuitous shot of Jacob? That might be 49% of the reason why I love your recipes… I really do love your recipes though!
Sorry! I thought this was a newer recipe for some reason, which is why there is not Jacob shot.
I just made these tonight and my family LOVED them. My husband is all over the idea of putting a fried egg on the left-overs tomorrow morning.
Try these tossed in a salad with a nice vinaigrette! I work for a restaurant that featured an Autumn Salad with dijon roasted potatoes – amazing.
Hello Deb,
I made these today and these are great! Thanks for bringing us the recipe.
I’m gonna link your blog to my blogroll.
Hello,
Just found your site today and made these potatoes for lunch. One word ~ HEAVEN! We absolutely loved them, will be making them again. Even inspired me to blog about it and I posted a link back here.
Looking forward to putting on an apron and spooning into your site!
LUV!
Made these for a Easter dinner party (one day early) and they were fabulous! I added about a 1/4c sour cream to the mix, and a little bit extra lemon juice. Love, love, love them! Went so well with the salmon main and asparagus/morel side. Just wonderful! Thank you again for another winner!
Jessica #114 — maybe it’s the type of potatoes you’re using, or the age of them? You might get a different result if you try a different variety of potato. It’s worth a shot!
Made these two nights ago and am smelling up the office with their wonderful aroma right now. This is a wonderful dish, Deb, and a great way to use up odds and ends of mustard in the fridge, for those of us whose fridges are populated with such things. I used Boetje’s (http://www.boetjesmustard.com/), plus a couple spoonsful of my own stout mustard (which I made from a Saveur recipe, but with Bell’s Double Cream Stout instead of the mild Guinness). Additionally, since I wanted to use up what I had on hand, I used locally-produced sage vinegar in place of the lemon, and two varieties of locally-grown finger potatoes (plus Brussels sprouts to make up the three pounds). The combination turned out absolutely, riotously delectable! So thanks again.
You mention mustard seeds in the copy but they’re not in the recipe . . . :(
Good point! They are actually in the whole grain mustard… you might be able to see it in the third photo.
Ah, thanks! Realized you said “whole grain” after I posted. Duh.
I made these just now, and they were super delicious. Very soft and fluffy on the inside. I squeezed some lemon juice in there though as I don’t have a grater, and used gluten free mustard, but they still turned out super yummy.
This recipe reminds me why I love mustard. I made them tonight and served them with crispy pan fried haddock and steamed fresh broccoli. They were delicious. I didn’t have any whole grain Dijon so I used smooth and it was still might tasty. Definitely a keeper.
I made these for dinner last night, along with your creamed spinach and paired them with seared salmon and my visiting cousin said it was as good as ( better!) than any meal he’d had in a restaurant since he’d been in town. Definite keeper! LOVE SK!! Thanks
Oh my goodness! I made these last night, and we couldn’t stop eating them! These are going to be hitting our table a lot now.
Yum! I made these last night and they are like fancy awesome french fries for grown up! The whole grain mustard is indeed quite fun as it pops in your mouth…however, the mustard flavor definately mellowed through the roasting. I didn’t think it really even tasted like mustard, but that didn’t matter because it tasted amazing!
I think these potatoes are simple and magnificent! I serve them with your buttermilk dressing which I then mix with truffle oil…a little drizzle of that over these beautiful potatoes are pretty much irresistable. Thanks for being so creative and inspiring…and for the lovey photos because pretty food really does taste better!
Made these for a dinner party. The mustard and lemon together is *lovely* and I am now fantasizing about turning the dressing into salad dressing. One small change, I parboiled the potatoes 5 minutes before mixing with the dressing – adds a very crispy little halo. Decrease roasting time to ~30mins.
Are these too hot? I havent used Dijon mustard so much in cooking but the mustard seeds when grinded definitely gets very very hot..
Swati — I did not find this hot/spicy. It has a tangy kick, but not a sharp spiciness. I suppose mustard seeds can range in heat, however, so if you’re cautious about yours, you can dial it back a bit. I do find that heat mellows mustard fairly quickly.
If you ever wondered if this recipe would be good with cubed eggplant instead of potatoes, the answer is a loud “YES!”
Tovah – so glad you posted. I was actually reading this post again to see if I could figure out a good veggie combo to replace the potatoes. Don’t get me wrong – the potatoes were delicious. But I’d like to try something a little more nutritious/low carb. I’m thinking eggplant would work, as would squash or zucchini. Any other good veggies? Maybe pre-steamed cauliflower?
I can’t believe this popped up on the ” three years ago” list today! ( three years?!). This is STILL an almost weekly go to side for us. So good!! :)
Just made these tonight and they were delicious! I loved the full flavor! I paired them with smoked paprika pork chops and the combo was a hit! Thank you! Love your recipes!
I’ve used this recipe to marinate/season a pork loin and it turns out great as well!
I have to say that I have made this recipe many, many times. It’s always very popular with my guests or as a side dish for my family, and it never fails me. Thanks for all the hard work you put into this site, Deb!
I just made these after following a link from Ravelry. So delish! Can’t wait to eat the leftovers tomorrow with fresh eggs! Thank you!
Horseradish mustard. Delicious.
my girlfriend is making these this week!!!!!!!!!!!!! cant wait
Do you boil the potatoes before roasting please?
No, there is no need to.
Delicious! I made these tonight to go with roast chicken. Since time was short, I boiled the whole red potatoes for 10 minutes, and cubed them warm,tossed them in the sauce and baked for 25 minutes at 425. Fantastic!!! I am saving this recipe, the mustard is tasty, not as pronounced as I feared, and the potatoes are the right blend of crispy & creamy.
Did anyone else find themselves wanting to lick the mustard bowl, and all the spoons with mustard? My potatoes are in the oven now and I’m already giddy. I used plain Dijon and 1 tablespoon whole black mustard seeds. Also only had 2 pounds of potatoes so I used a little less of everything… although now I’m thinking I could have used all the mustard.
Made these last night for the second time. This might be my favorite potato recipe; They are so good. I served them with the mustard Milanese recipe from your cookbook, although I used pork chops instead of chicken. It was all super delicious. I only had smooth Dijon mustard so that was what I used, and they were still outstanding. I have been cooking a lot from your cook book lately and really enjoying it.
Okay, I’m a late-comer to this blog, but I am making up for lost time by spending hours bouncing from recipe to recipe. I have made a similar potato dish with mustard for years, but next time I’m going to add the lemon and see if this makes it even better.
Re–cooking with foil. This morning I happened to hear Martha Stewart on the CarTalk radio show (the last 5 minutes or so). She was answering a guy who wanted to know how long to cook a chicken wrapped in foil on his car manifold (kid you not!) Her concern was about foil touching food, after all the bad press about aluminum and a possible Alzheimer’s connection. Her advice was to wrap the chicken in parchment first, then wrap in foil so that the foil never touches the food–worth considering!
Hi Deb, I finally made this and decided to go all out on the mustard and paired it with your chicken milanese from your book. The chicken was awesome as usual, and the potatoes, although very tasty, seemed to have lost their mustard tanginess once out of the oven. Some mustard are more tangy than others. So I was wondering, what mustard brand did you use? Thanks!
I might have used Maille, however, I agree with you that the robustness of Dijon doesn’t always hold up under heat. (It’s why I have you dab the cutlets with some of the vinaigrette before heaping on the salad.) You might hold back a spoonful of the sauce here next time, and mix it on right when the potatoes come out of the oven.
Yummy! and try putting aside the leftover mustard mixture to use as a dipping sauce.
Hi Deb, just wanted to say this post inspired me; in the sense that dangit, those photos are making me hungry as all hell but wholegrain mustard in my country makes me want to run home and lock up all my money because it is over two digits for one small jar.
So, I substituted a whole bunch of things (re: wholegrain for plain dijon, the oven which masquerades as a storage for the baking sheets and pans for the toaster oven, half the baking time, less taters) AND IT TURNED OUT GREAT.
*My previous/first ever attempt at roasting potatoes with a different recipe did not turn out as great.
But seriously, it’s amazing that I can just cut up a potato and chuck it in the toaster oven and have it aaaallll to myself, mwhahahahahah! *coughs*
Just made these, I didn’t get the tangynes I was expecting, might try more lemon juice, otherwise turned out ok.
Reading other readers comments it wasn’t just me that was a bit dissapointed, I’d been looking forward to making there all day.
I’ve made these a few times already, so easy yet so good. Just wanted to thank you for the recipe (:
In the interest of prepping as much as possible in advance, I whipped up the sauce and stored it (covered) at room temp in the bowl, just waiting for the potato addition. I used the potatoes called for and next time will try the teeny tiny fingerlings so I’m not wedging potatoes when guests are arriving. I used a very scant 1/2 C. grainy mustard and added a few Tbs. of regular dijon. The table of 6 absolutely LOVED the potatoes, despite a VERY dark (black?) mustard seed dust on the cookie sheet after the 45 minute baking time. I was really concerned they’d taste burnt but they were lovely and delicious, w/ loads of crispy, zippy flavor. And a bonus? They’re fabulous tossed into a left-over scramble the next morning. Loved them!
These were delicious. I only had purple majesty potatoes that a friend gave me, but they worked fine and looked pretty. The dressing for the potatoes is good enough to eat the leftovers out of the bowl.
These were delicious but the seeds burned a little too quickly — before the potatoes were done. Do you have any suggestions?
I made these the day before Thanksgiving to test out their holiday-menu worthiness. Not only will they be on the menu, but I’ll have to make these every week by request of my 86 year-old grandmother! I did substitute fresh rosemary for the oregano because that’s what I had, and added butter at the end (grandma’s request). The mustard seeds got a little darker than I thought they should be but it didn’t seem to matter. These are excellent!
this is a really delicious recipe. i’ve made it a few times but tonight I tried with half cauliflower and half potato. really delicious – actually the cauliflower can take more of the sauce so it’s a pretty good addition to the dish. It makes it a hearty vegetarian meal rather than a side dish. I would say also that it’s a pretty forgiving dish – a bit more dijon, a bit more lemon juice, just olive oil if no butter, of just butter if no olive oil? all variations have worked for me. thanks for posting!
Made these delicious potatoes tonight to go with some bbq’d chicken. Loved the grainy mustard and lemon — the potatoes were so flavorful and tender. My hubby loved them and went back for seconds. Nancy : )
Oh … I could eat a whole plate of those on just a few salad leaves, and an exquisitely-ripened tomato… I think that may be tomorrow night’s supper!
To Levynite, About the cost of dijon mustard – how about using your regular mustard and adding mustard seeds to it? I’ve done similar before … !!
just thought I would post again (see above #165) to say a big thank you for this recipe. we always have the ingredients at home so it’s my go to meal whenever I don’t know what to do for dinner and i want something comforting and delicious.
I can’t believe I waited so long to cook these! Made them the other day, just for myself, and it.was.good. This may be my new favorite way to eat potatoes!
Made these last year. They’re unforgettably good, and am going to make them this year for Christmas.
Best!
Made these last night for the thousandth time. I took the remaining mustard mixture in the bowl, added some more olive oil and some red wine vinegar and used it as dressing for my salad. Paired with chicken in a white wine sauce, honestly the best meal I’ve had in a long time. Thanks Deb!
Thank you, Jacky, for the idea to create a salad dressing with the remaining mustard sauce! I did exactly that and it worked wonderfully!
Just made them for dinner over here in Austria, and my husband said they are the best potatoes ever!! They accompanied our pulled pork from last night, and it all paired up surprisingly well. Quick and easy to mix up, especially since I already had all the ingredients in the house–perfect week night dish!
The amount of these potatoes that came out of the oven and the amount that actually made it to the table after the vultures that I call family “taste tested” them *ahem* are vastly different. LOVE these. Crunchy, bright, sharp flavors and actually decently healthy. Easy to prep and prepare to travel with too.
I have made these 4 times! They are amazing. I used Zatar for some crunch. I added squash with the potatos and this last time topped the potatoes and squash with pulled pork! These spuds are definitely a new favorite.
did you use yellow squash? just wondering how you sliced them and if they cooked faster than the potatoes?
I made this recipe using red potatoes. I tossed sliced kielbasa in the remaining dressing and then added the kielbasa to the sheet pain about 15 minutes or so into the cooking time. Perfect combination. Planning on making again with the kielbasa and serving over arugula and putting an egg on top :) A real versatile recipe. Thanks Smitten Kitchen!
This recipe sounds like a perfect mash up for this half Irish, half French girl. My late Ma was so poor as a child that sometimes she only had mustard to eat, spread on a slice of bread and she never got tired of anything mustardy, though one might think otherwise. Can’t wait to try this one!
Can I chop the potatoes and whisk the liquid mixture the night before (except for the melted butter)?
I think so, as long as they’re not the kind of potatoes that discolor (and I don’t find these to be).
Omg!!!! I just made these, and they are spectacular!!!! Wow thank you for this great recipe, it’s so easy and so so so good.
Where can i buy mustard that is kosher for passover
I made these using purple potatoes and they are divine!
I would love to try this but where are the mustard seeds and what do I do with them? Thanks!
These are very delicious! I’ve made them a few times already since I tried them for the first time this summer. This is now my go to roasted potato recipe. Any leftover dressing also makes a nice dipping sauce.
We didn’t have any whole grain mustard on hand, but I had some Kraft dijon and used that instead. It was still jaw-dropping good! My husband, who never has strong feelings about food, said, “I want you to make this for my birthday!” High praise indeed.
Do you think these potatoes would be good with yams instead?
My first SK fail…. I dnk how but the mustard burnt and couldn’t taste it – it had no flavor