Crispy Dijon Roasted Potatoes
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!
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 in to how to make them!
WHAT ARE THE BEST POTATOES FOR ROASTING?
I personally love to use russet potatoes for roasting. Starchier potatoes like russet and sweet 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.
HOW TO GET CRISPY POTATOES:
Getting crispy potatoes is not as hard as you think! A combination of the right cut, seasoning, temperature and roasting time will give you delicious crispy potatoes!
- 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!
- 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.