Roasted Mustard Potatoes

I’ve always loved to cook, but living through the lockdown of the Pandemic, I have to say that I got a little tired of cooking every single meal for weeks on end. When I got too tired of preparing dinner, my husband would take over and fire up the grill and cook our main course outdoors. On these days, I’d throw together a big salad and add a vegetable side to round out the meal. These potatoes quickly became one of our favorite side dish.

I first made these potatoes a couple of months ago, and it was love at first bite. The crispy, golden-brown exterior contrasts perfectly with the creamy inside. The mustard adds a little flavor and helps create a crisp coating on the potatoes. I first found this potato recipe on Pinterest, and it was stated that it is an Ina Garten recipe. Every recipe of hers that I’ve tried has worked out perfectly, so I knew it would be a winner.

For my version, I use a combination of baby Yukon Gold and Red skinned potatoes. If you had to, you could use full-sized potatoes by just cutting them into chunks. These roasted potatoes are so effortless apart from tossing them a couple of times while they bake. They pair really well with any grilled or roasted meat or poultry, but make extra because they are addictive! My husband and I even enjoy them with burgers on the grill; they are so tasty.

Buon Appetito!
Deborah Mele 

Roasted Mustard Potatoes

Roasted Mustard Potatoes

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Crispy and golden brown on the outside with a creamy inside, these potatoes pair well with any grilled or roasted meat.


  • 2 1/2 Pounds Combination of Baby Red & Yukon Gold Potatoes
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Whole-grain Mustard
  • Cracked Black Pepper & Sea Salt To Taste
  • 3 Tablespoons Fresh Oregano Leaves


    1. Preheat the oven to 425 degrees.
    2. Cut the potatoes in halves if using baby potatoes.
    3. If using regular sized potatoes, cut them into 2-inch chunks.
    4. Spread the potatoes onto a large baking sheets
    5. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss well to coat the potatoes.
    6. Bake for 35 to 40 minutes, until the potatoes are lightly browned on the outside and tender on the inside.
    7. Toss the potatoes from time to time with a spatula so they brown evenly.
    8. Serve hot sprinkled with chopped oregano and a little extra salt.


Adapted from Ina Garten.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 190mgCarbohydrates: 18gFiber: 3gSugar: 1gProtein: 2g

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