Crispy Dijon Roasted Potatoes are an easy side dish that pair with any meal! Made with 6 ingredients & done in under an hour, they’re simple and delicious! This post is sponsored by my friends at Sir Kensington’s. Their mustard is seriously the best!
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These Crispy Dijon Roasted Potatoes are the side dish of my dreams. Seriously, they are SO good.
Crispy Roasted Potatoes have been one of the most popular recipes on my site and a weeknight side dish staple.. but adding mustard and thyme to them… GAME CHANGER!
These dijon mustard roasted potatoes have only 6 ingredients, and take minimal effort and time to make them. Don’t be fooled by the ease of this recipe though, they’re a simple side dish that packs serious flavor.
These crunchy potatoes would be perfect for serving at your holiday dinner or just enjoying during the week (they pair great with these chicken cutlets!). Now, let’s get into how to make them!
Ingredients for Mustard Roasted Potatoes
These Dijon Roasted Potatoes are very simple to make and only require 6 ingredients. You’ll need:
It will also be helpful to have baking sheets and silpat baking sheets or parchment paper
This Sir Kensington’s Dijon Mustard is so delicious! We absolutely love all of their condiments. (especially the spicy brown mustard which we used in this Sheet Pan Maple Mustard Pork Tenderloin Dinner!)
You can find substitutions for all of these ingredients below in the green shaded box.
How to cut roasted potatoes:
To cut your potatoes, first, slice them lengthwise into slabs. Then slice them into thick fry-like shapes. Finally, cut them into cubes.
Cutting the potatoes is really the hardest part of this recipe!
How to make Dijon Roasted Potatoes:
- Chop potatoes into ½ inch pieces and put them into a large bowl. You want to cut the potatoes into 1/2 inch cubes so they can roast up and get super crispy!
- Whisk together your mustard coating.
- Toss the potatoes and the ‘marinade’ together in a big bowl until they’re evenly coated. Transfer the potatoes to a baking sheet, and toss them in the oven!
45 minutes later and you’ve got PERFECTLY crispy delicious potatoes! I mean… look at that golden brown color!
The hardest part about this recipe is not eating them all right off the pan. Tyler and I are often guilty of standing and eating them straight off the sheet right out of the oven. (I could seriously eat them for a meal, they’re that good!).
What are the best potatoes for roasting?
Starchier potatoes like russet potatoes are great for roasting because they are absorbent.
You can use red skinned or fingerling potatoes in this recipe and it will be equally as delicious but may not be as crispy.
Sweet potatoes will not get as crispy as russet potatoes, but you can use them in this recipe. We also have a Crispy Roasted Sweet Potatoes recipe!
Whether you eat them with a quick dinner like our Maple Mustard Chicken, serve them at your holiday table, or meal prep them (they’re actually really great in the morning with eggs or for a lunch time side!), I know you’re going to love these Crispy Dijon Roasted Potatoes!
If you want to stock up on Sir Kensington’s so you can make these yourself, you can check their site for a store locator here.
Tips for crispy roasted potatoes:
Getting crispy potatoes is not as hard as you think! Here are a few things to do for super crispy oven roasted potatoes:
- Cut in small pieces- Cut the potatoes in 1/2 inch small pieces so they can get browned on all edges. Larger pieces will work but will need more time.
- Evenly cut potatoes- Make sure you evenly coat all the potatoes with olive oil and spices. The olive oil will help the potatoes get crispy when roasting!
- Keep your oven at a high temp. Roasting the potatoes at 450 for almost an hour is what will give them that perfectly crunchy outside! If your potatoes don’t seem crispy after 40 minutes, maybe give them a few more minutes or broil them. Everyone’s oven is a little different and yours just may require a few more minutes!
- Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking!
- Evenly spread out the potatoes – Don’t stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.
Substitutions for these mustard potatoes:
These potatoes are pretty versatile. Here are a few ways you can customize them!
Potatoes– Any potato will work in this recipe, but see above for the best potatoes for roasting. We like roasted russet potatoes and that’s what we used for this recipe!
Spices – You can use any combo of spices in this recipe. Feel free to use dried basil or parsley in place of time.
Oil – You can use coconut oil or avocado oil. I like olive oil best.
Reheating these potatoes:
These potatoes reheat really well. They’ll last for up to 5 days in an air tight container in your refrigerator.
I have reheated them in the toaster oven, oven, or a pan to reheat. If you microwave them, they will not be as crispy – but they’re still tasty!
To reheat in your oven or toaster oven, set the oven to 350. Line a baking sheet with parchment paper or a silpat liner. Place in the oven for 5-10 minutes, tossing halfway, until potatoes are warm and crisp on the outside.
To reheat in a pan: spray your pan lightly with olive oil. Turn up to high heat. Add potatoes to the pan. Heat for 4-5 minutes, until potatoes are crisp on the outside, stirring occasionally.
Other healthy side dish recipes:
Crispy Dijon Roasted Potatoes
- 4 cups russet potatoes cubed in small 1/2 inch pieces (approx 1 lb)
- 2 tablespoons olive oil
- 2 tablespoons Sir Kensington’s Dijon Mustard
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ tablespoon thyme leaves
- Preheat oven to 450 + line a cookie sheet with parchment paper or a silpat baking sheet.
- Chop potatoes in ½ inch pieces and put into a large bowl.
- In a separate bowl, whisk together olive oil, Sir Kensington’s Dijon Mustard, pepper, salt and thyme leaves until combined.
- Toss together chopped potatoes + mustard mixture. Make sure all pieces are evenly coated.
- Spread out potatoes on lined baking sheet.
- Bake for 20 minutes. Using a spatula, toss/stir potatoes to make sure sides are getting evenly crispy. Bake for additional 20 minutes until potatoes are brown on edges and crispy when stirred.
- In this recipe we cut the potatoes in 1/2 inch small pieces so they can get browned on all edges. Larger pieces will work but will need more time.
- We toss the potatoes in a light olive oil/mustard dressing for flavor and to allow the potatoes to get crispy when roasting.
- Roasting the potatoes at 450 for almost an hour also helps contribute to getting that perfectly crunchy outside! If your potatoes don’t seem crispy after 40 minutes, maybe give them a few more minutes or broil them.
- Everyone’s oven is a little different and yours just may require a few more minutes!
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