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Roasted Mustard Baby Potatoes are beautifully displayed in this article's featured image.

BEST ROASTED MUSTARD BABY POTATOES

These roasted baby potatoes are perfectly crispy on the outside and fluffy on the inside, thanks to a flavorful mustard coating and a high-heat roasting method. The combination of Dijon and whole grain mustard creates a tangy and irresistible crust that will make this side dish a new favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs baby potatoes, preferably Yukon Gold or red
  • 2 tablespoons avocado oil or other high-smoke-point oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish
  • Wate r
  • Salt for water

Equipment

  • large pot
  • colander
  • Large bowl
  • whisk
  • baking sheet
  • parchment paper
  • Measuring spoons
  • Measuring cups
  • fork

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Wash the baby potatoes and cut them in half if they are larger than 1.5 inches in diameter. Place them in a large pot and cover with cold, salted water.
  3. Bring the water to a boil and cook for 8-10 minutes, or until the potatoes are slightly tender when pierced with a fork. Drain the potatoes well and let them steam dry in the colander for a few minutes.
  4. In a large bowl, whisk together the avocado oil, Dijon mustard, whole grain mustard, minced garlic, dried thyme, smoked paprika, salt, and pepper.
  5. Add the drained potatoes to the bowl with the mustard mixture and toss to coat them evenly. Make sure every potato is generously covered.
  6. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  7. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through for even cooking. Keep an eye on them to prevent burning.
  8. Remove the potatoes from the oven and garnish with fresh parsley, if desired. Serve immediately and enjoy.

Notes

For best results, use baby Yukon Gold potatoes. Do not overcook the potatoes when parboiling, as they will become mushy during roasting. Ensure the potatoes are well-drained and dry before coating them with the mustard mixture to promote browning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. You can substitute other herbs for thyme, such as rosemary or oregano. For a spicier flavor, add a pinch of red pepper flakes to the mustard mixture.