Roasted Potatoes Dijon

"Very simple potatoes that are tastier than you would think. They soak up the liquid and absorb all the flavor. Good, no fuss side dish. "
photo by teresas photo by teresas
photo by teresas
photo by Bergy photo by Bergy
photo by Derf2440 photo by Derf2440
photo by Wildflour photo by Wildflour
Ready In:




  • Mix first 4 ingredients in a small bowl.
  • Lightly grease 13 x 9 pan or shallow baking sheet.
  • Toss potatoes with mixture.
  • Bake at 425 for about 40 minutes, or until tender, stirring occasionally.

Questions & Replies

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  1. zephanie
    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.
  2. cmirish
    I combined this with another recipe and added a dash of balsamic vinegar, more garlic, kosher salt and some pepper--very good.
  3. Derf2440
    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.
  4. Bev I Am
    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.
  5. Lucky in Bayview
    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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