Mustard Roasted New Potatoes




I’d really like to tell you about these Mustard Roasted New Potatoes, but I have a really really good excuse for keeping this post short.



I’m practicing my booty dance moves around my apartment.  I just ate two, frozen, unfrosted cupcakes and I plan on eating at least two more.

I have a scarf wrapped around my head and slippery socks on.


So you’ll have to forgive me.

I’m swamped.

This booty isn’t going to dance itself… nor will these frozen cupcakes eat themselves.

Also!  Completely unrelated pro-tip:  always always ALWAYS mute Eharmony commercials.  They’re totally annoying.


It’s alright that I’m dancing around my apartment with a scarf on my head.

It’s totally cool… because the description of these potatoes is pretty dang straight forward.

There’s whole grain mustard, whipped with melted butter and olive oil and garlic and lemon.  It’s tossed with thin-skinned new potatoes and baked until crisp and flavorful.

Um.  Dreamtime!!

The potatoes are browned and mustardy on the outside, and light and creamy on the inside.

Bake them.  Eat them.  Practice that booty dance.


Ok… you guys are freaking out about this salad.

It’s my big sister’s creation.  Romaine lettuce, carrots, cucumber, scallions, edamame, and avocado.  She tossed it with some sort of miso sesame dressing, from a jar…. it was incredible.

Mustard Roasted New Potatoes

serves 4 or 6 as a side dish

adapted slightly from epicurious

Print this Recipe!

3 pounds new potatoes

1/2 cup whole grain dijon mustard

3 tablespoons olive oil

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

3 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon kosher salt

ground black pepper to taste

1/2 medium yellow onion, sliced

chopped fresh parsley to taste

Place a rack in the center of the oven and preheat to 425 degrees F.  Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray.  Set baking sheets aside.

Clean and dice new potatoes.  Try to slice them so they’re just about all the same size.  Place in a large bowl.  Toss in sliced onions.

In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and salt.  Pour mustard mixture over diced potatoes and onions.  Toss until potatoes are coated.  Divide the coated potatoes between the two baking sheets.  Leave any extra mustard mixture in the bowl.  It will just burn in the oven.

Bake potatoes for 20 minutes.  Remove from the oven and toss.  Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through.  Remove from the oven, toss with parsley, and serve warm.  They’re yummy.

145 thoughts on “Mustard Roasted New Potatoes

  1. I’ll have to wait until July to eat new potatoes when I travel to Europe. I have a feeling that this mustardy, lemony coating will do wonders for the rather average potatoes in the shops in Dubai. Off to grab my slippy socks and the mustard jar.

  2. You just changed my potato plans for tonight!!! I was going to make a different kind, but after reading your post I decided to change the menu and am making these :-)
    Go on dancing, eating cupcakes and writing great posts.

  3. I’m thinking I’ll be doing this with some of those fingerling potatoes and perhaps a roasted or grilled turkey thigh. No headscarf though, but maybe in a flowy maxi-skirt….with my dancin slippers on……

  4. These potatoes look great…one day you should show us how you practice your dance while eating cupcakes with scarf and slippery socks on… ^_^

  5. Mmmm New Potatoes!! Ina Garten has a recipe very similar to this – I think she uses lots of sliced onions and grainy mustard too, as well as fresh parsley, olive oil, salt, pepper and just a touch of white vinegar. It really works well. I add a splash of maple syrup to it to bring out the sweetness of the roasted onions. I like the lemon zest in this one, though, it’s a nice change for potatoes!

  6. Do you sing too Joy when you make your yummy potatoes? I almost always warble when I bake. Especially bread. The kneading I feel is enhanced considerably by my out-of-tune, dreadful, dreadful singing. I’m occasionally known to shake a little bit too. Shaking in the flour rather than my booty mind.

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