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    You are in: Home / Recipes / Roasted Potatoes Dijon Recipe
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    Roasted Potatoes Dijon

    Average Rating:

     20 Total Reviews

    Showing 1-20 of 20

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    • on January 19, 2009

      So yummy! My husband doesn't really like dijon mustard but gobbled these up anyway. I doubled the amount of garlic and seasoning and added s&p and they were great.

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    • on June 17, 2007

      I combined this with another recipe and added a dash of balsamic vinegar, more garlic, kosher salt and some pepper--very good.

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    • on July 11, 2005

      I too lowered the oven to 350F degrees and they were done at the same time as our pork chops, in one hour, I placed them around the pork chops for kinda of a one pan meal, they turned out great and we will make them again. Thanks for sharing.

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    • on March 20, 2003

      This looked like a wonderful recipe and I was anxious to try it. I tried this recipe this evening but I'm afraid this recipe didn't work out for me. I cut the russett potatoes into 1" chunks, tossed with the mixture as directed and roasted at the temperature requested - for longer than indicated. The potatoes turned brown but never got tender enough to serve. I think, next time I try this, I will roast at a lower temperature, perhaps 375, for a longer period of time.

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    • on March 05, 2011

      Really good! I baked at 375 for an hour. I tried one just out of the oven and was dissapointed that I couldn't taste the mustard. We weren't quite ready to eat, so I covered them loosley with foil to keep them warm for about 25 mins. By the time we ate the flavors had seemed to develop and the mustard flavor was more pronounced. Very good! Thanks for posting.

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    • on October 26, 2010

      Nice potato recipe. I thought it would be a little more flavorful, but it wasn't very strong. Good for little ones. Thanks!

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    • on June 20, 2010

      Nice! I followed the directions and they came out very nicely done. Crispy on the outside and done in the middle. They were also very flavorful. Thank you so much for posting.

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    • on September 30, 2009

      Delish! I would never have thought I'd like this, but it was very tasty. I did as many of the others suggested by lowering the baking temp to 375 and leaving them in for a full hour. They turned out perfect. Thanks for a great recipe, Kelly!

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    • on November 30, 2006

      DH and I really liked the taste of these potatoes. The touch of the dijon mustard was not overpowering. I cooked them at 350 degrees for 1 hour next to my Barbecued Beefies recipe #196586. They came out nice and tender. I will be making these again. Thanks, Kelly M. for posting.

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    • on October 27, 2006

      Excellent recipe - Full of flavor. I didn't leave too much of the mustard mixture on them just enough to give full flavor - Will do again

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    • on May 27, 2006

      I agree, so easy and so good! A winner!!

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    • on March 20, 2006

      A surprisingly tasty potato dish, and the mustard haters here even liked it. I used Yukon gold potatoes--they browned up nicely. Thanks!

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    • on November 12, 2005

      What a nice side dish for any supper! I, too, halved the portions for only 2 people. I used herbs de provence for the Dijon mustard and it was so good. Thanks, Carole in Orlando

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    • on July 15, 2005

      This is an awesome recipe, and so simple! I cut down on everything for two of us....wasn't too fussy with the measurements, and they turned out great! Thanks Kelly M.

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    • on June 26, 2005

      Made these to go with some grilled chicken, and other than adding a bit more mustard and garlic (LOVE both), they turned out very well. I did lower the heat to 375 and cooked for about an hour. Very good side dish with very little effort and alot of taste as well. Thank you, Kelly! :o)

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    • on May 12, 2005

      Made this exactly as stated and it was very good .. Thanks

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    • on May 04, 2005

      Perfect for mustard lovers! I baked them at 375ยบ for 55 minutes.

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    • on January 20, 2004

      These potatoes were very good, but not quite what I had expected. I made the recipe exactly as dirrected, but placed the potatoes and sauce in a ziploc bag to coat well, then onto a foil-lined cookie sheet. I had expected a bit more sauce to make a bit of a glaze on each piece. I will definitely make this again, but will make the sauce with more mustard and perhaps more salt. They went well with the rest of my dinner. Thanks.

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    • on July 20, 2003

      This recipe had no complaints in my family. It was easy to prepare, had great flavor, and went well with s'kat's Dijon Burgers #32250. We also served it with watermelon slices, corn on the cob and Karen from Colorado's Watermelon Lemonade #29068. Thanks for posting a family keeper.

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    • on March 24, 2003

      You're right Kelly.....this is a good no fuss side dish! Other than cutting the recipe in half (cooking for 2), I followed the instructions exactly. I was skeptical at first as there seemed to be too much "sauce". As the potatoes cooked, the sauce reduced, coated the potatoes & "crisped up" to give a flavour different from your usual plain old potatoes.

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    Nutritional Facts for Roasted Potatoes Dijon

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.6
     
    Calories from Fat 94
    22%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 25.8 mg
    1%
    Total Carbohydrate 74.6 g
    24%
    Dietary Fiber 9.3 g
    37%
    Sugars 3.3 g
    13%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    italian seasoning

    Detailed Nutrition Values About Nutrition Info
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