Dijon Roasted Potatoes Recipe - The next time that you're looking for an easy side dish for your dinner table, we're sure that you'll love these golden brown potatoes!

We've been perfecting this potato recipe for some time now. Just using some simple ingredients, especially Dijon mustard, the flavor profile is sure to become your new favorite for roast potatoes!

We just recently had the opportunity to partner with Side Dish with Matthew Schniper, Ranch Foods Direct, and The French Kitchen on our Tomahawk Steak Recipe. Pairing these crispy potatoes with that beautiful steak was just perfect. If you are looking for potatoes recipes, you may want to check out our roasted Yukon gold one, or bacon, kale and potato hash.

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• Ingredients
• Cherry Mascarpone Cheese Crostata Tart Recipe
• Instructions
• Helpful Hint
• Substitutions
• Variations
• Equipment
• Storage/ Reheating
• Chef Tip
• More Inspiration
• Sides & Starters
• Recipe

Ingredients

• Potatoes - we used russet potatoes, since they crisp up very easily.
• Salt and Pepper - sea salt and freshly ground black pepper.
• Sage - one of our favorite fresh herbs growing in our garden.
• Blackening Spice Blend - this is a very versatile spice blend, we always keep some on hand.
• Dijon Mustard - not only does this give a nice bit of acidity to the recipe, but it forms a nice crust when it sears in a hot pan.
• Worcestershire Sauce - the tangy flavor in this classic sauce further enhances the savory flavors of the mustard mixture.
• Vegan Worcestershire Sauce - When you are making this recipe vegan, you can use this vegan version of classic Worcestershire sauce.
• Oil, (Not Pictured) - to get a nice flavor at a high temperature, we like to use an extra virgin olive oil blend.

See recipe card for quantities.

Instructions

Step One - Heat the Oven

- Line your baking sheet with foil and place it into the oven while it is heating to 375 degrees.

Step Two - Season the Potatoes

Step Three - Roasting

- Place potatoes on the hot sheet pan in a single layer, and bake for 20 to 25 minutes, until the potatoes are fork tender in the middle and lightly crisp on the outside, (almost like French fries).

Substitutions

This recipe is gluten free, vegan, nut free, and vegetarian right from the start. Here are a couple of suggestions for other dietary restrictions or preferences.

• Lowered Glycemic Index - using sweet potatoes instead of regular will help with blood sugar issues.
• Light Oil - in place of using the oil in this recipe, you can use some nonstick pan spray on the baking pan, (they will not get quite as brown).

Variations

• "Spuds" - as we explained earlier, russets crisp best, but red potatoes,(sometimes called new potatoes), Yukon gold, or fingerling potatoes would all be really tasty. Come to think of it, those baby potatoes that have been all the rage lately could put a unique twist on this recipe!
• Seasoning - with the bold flavors already inherent in this dish, you can use Italian seasoning in place of the blackening. Throw a couple of garlic cloves into the mix, and voila, you have garlic potatoes! If you don't have sea salt, regular or kosher salt will work just fine. Sage can easily be replaced with rosemary. You could even try making honey Dijon potatoes, just add the honey at the end so that it doesn't burn.
• Cuts and Shapes - the slices that the roasted potatoes are cut into are not required. They can be cut into large cubes, or potato wedges for a more rustic style. These larger shapes will just take a little longer to cook through, (but they will also have that soft and pillow-y texture in the middle).

Equipment

• Ceramic Pan - when you want to make sure that you get a really nice crust on your roasted items, use a a thick, heavy pan. This will retain the heat better for longer, and therefore sear your veg and meats in the process.
• Mixing Bowls - this is our favorite set, because you'll never need to buy another one.
• Chef Knife - one of the most essential items in any kitchen, a sharp knife.
• Cutting Board - they make some really pretty boards, but this one is safe, not only for you and your family, but that knife also.

Storage/ Reheating

Store these roasted potatoes in an airtight container, in the refrigerator for up to a week. They can also be frozen for a month or so, but they will be quite soggy on the reheat.

Reheat these puppies by popping them in a 350 degree heated regular or toaster oven for about 10 minutes. They can be microwaved, but once again, the consistency will suffer.

More Inspiration

Looking for other recipes like this? Try these:

Recipe