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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What You're Going to Need!
- Potatoes - we used russet potatoes, since they crisp up very easily.
- 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.
Recipe
Oven Roasted Dijon Mustard Potatoes
Ingredients
Equipment
Method
- Heat oven to 375℉
- Place sheet pan with foil lining into oven while it is heating.
- Combine all ingredients in a large mixing bowl and combine to fully coat potatoes.
- Once oven is hot, pour out contents of the bowl onto the pan in a single layer.
- Roast for 20 to 25 minutes, until potatoes are browned, and tender when pinched.
Nutrition
Tried this recipe?
Let us know how it was!How to Make Crispy Sage Roasted Potatoes
- While the oven is heating, combine all of the ingredients into a large bowl.
2. Stir or toss everything together to coat well.
3. 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).
Chef Tip
Mustard, whether it's the fancy French kind or even just plain Jane yellow, is a very useful ingredient. When applied to these roasted potatoes, it helps seal moisture in and creates a tangy flavor. When it is used in barbecued or slow cooked items, it still forms that pellicle on the outside, but the flavor mellows, becoming almost invisible, even a little sweet.
Substitutions &Variations
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).
- "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).
Storage & Helpful Hints
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.Make sure to follow the beginning instructions of the cooking process in this particular recipe. The best potatoes when oven roasting are the ones that get a nice brown crust. Placing them into an oven on a cold pan makes that almost impossible. The pan has to warm up along with the cold potatoes, thereby steaming them at first. If you let the pan, get to a high heat before adding them, the mustard crust and starch will crisp up nicely.
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Yes, you can just substitute Worcestershire sauce for vegan Worcestershire sauce and you will be good to go!
Jason Miller says
goes great with steak!