Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
Crispy Mustard Roasted Potatoes – The perfect side dish for any meal. After making this many times, I’ve discovered the trick to getting them crispy on the outside and fluffy on the inside. The golden, crispy edges and the creamy, melty insides will make your family beg for this better-than-takeout side dish. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Southern Banana Cobbler and Perfect Brown Butter Peach Galette Recipe with Cardamom Easy and Homemade.
Why This Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Better than takeout
- Easy to make with simple ingredients
- Perfect side dish for any meal
What You'll Need for Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Dijon mustard
- Garlic
- Salt
- Black pepper
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for crispy potatoes → See on Amazon
- Kitchen timer — Prevent overcooking → See on Amazon
How to Make Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
- Prepare the potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, mustard, garlic, salt, and pepper.
- Roast the potatoes: Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Serve: Garnish with fresh parsley and serve immediately.
Cook's Tips for Perfect Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
- Common mistake and fix: Undercooking – Make sure to flip the potatoes halfway through cooking to ensure even browning and crispiness.
- Pro tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) and cook for 20-25 minutes.
- Pro tip: To prevent the potatoes from sticking, make sure your baking sheet is well-oiled and lined with parchment paper.
Storing & Reheating Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be prepped up to 1 day ahead. Store in the fridge until ready to roast.
Freezing Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5-10 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the seasoning mixture.
- Best substitution: Substitute Dijon mustard with yellow mustard for a milder flavor.
- Make-ahead: Potatoes can be prepped up to 1 day ahead. Store in the fridge until ready to roast.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, increase the oven temperature and cook for a shorter time.
Want to level up this recipe?
Digital meat thermometer — Ensure potatoes are cooked through without overcooking → Check price on Amazon
Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- Dijon mustard
- Garlic
- Salt
- Black pepper
Optional Toppings
- Fresh parsley, chopped
Instructions
- Prepare the potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, mustard, garlic, salt, and pepper.
- Roast the potatoes: Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the seasoning mixture.
- Best substitution: Substitute Dijon mustard with yellow mustard for a milder flavor.
- Make-ahead: Potatoes can be prepped up to 1 day ahead. Store in the fridge until ready to roast.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, increase the oven temperature and cook for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5-10 minutes.
- Make ahead: Potatoes can be prepped up to 1 day ahead. Store in the fridge until ready to roast.
Nutrition Per Serving
- Calories: 210
- Protein: 4g
- Fat: 11g
- Carbs: 27g
- Fiber: 3g
- Sugar: 2g
- Sodium: 570mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout FAQs
Potatoes may not be crispy if they are not dried properly, the oven temperature is too low, or they are overcrowded on the baking sheet. Make sure to dry the potatoes well, increase the oven temperature if needed, and spread the potatoes out on the baking sheet.
Yes, potatoes can be prepped up to 1 day ahead. Store in the fridge until ready to roast. However, it's best to serve them fresh from the oven for the crispiest results.
Make sure your baking sheet is well-oiled and lined with parchment paper to prevent the potatoes from sticking.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes may not crisp up as well and can release excess moisture, making the potatoes soggy.
Cut potatoes in half or quarters, depending on size. This ensures even cooking and crispiness.
A Warm Final Note
I can’t wait for you to try Crispy Mustard Roasted Potatoes Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
