Joy the Baker

Mustard Roasted New Potatoes

by 145 Comments

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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.

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See…

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.

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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.

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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.

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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.

Reader Interactions

Comments

  1. Kat

    I used homemade Dijon for this and I guess it was a mistake. My husband and I found the flavor to be underwhelming. I don’t mean to be rude, I just like leaving a review whenever I try a blogger’s recipe.

    I should note that they didn’t go unenjoyed, the potatoes… They were delicious dipped in steak juices and a melted compound butter.

    Reply

  6. Christina

    Made these tonight and they were awesome. Everyone raved about them. Definitely going to make these again!

    Reply

  7. Cheryl

    Wow! These are amazing! I had no idea mustard on potatoes could taste so good! I made these tonight and they will definitely be in my regular rotation from now on.

    Reply

  8. Nishta

    these were outta control good…made tonight, served with fritatta & a caprese salad. yay! also, big ole congratulations on the Saveur award! so well deserved

    Reply

  9. Teresa

    I just made a mushroom-shallot quiche and was wondering what to serve with it for dinner. It’s going to be these potatoes, along with some salad. Thanks!

    Reply

  10. Christina

    I made these potatoes over the weekend.
    SO easy!
    SO deelish!
    My potatoes looked like your potatoes – *BONUS!* :-)
    Thanks much.
    .c

    Reply

  11. Jenny

    Dear Joy,

    I made this potato dish yesterday when my boyfriend was over for supper. It should be said that my boyfriend is a very picky eater who gets apprehensive about trying new foods. Well, he loved these potatoes. And so did I. Thank you for sharing this great recipe!

    Reply

  14. Kyle

    we are baking these right now. the smell is amazing! need to find a recipe for making whole grain mustard pronto.

    Reply

  16. Teagan

    !! These look amazing! <3 I must must must try these asap!

    haha I found myself eating a frozen cupcake a few days ago (who am I kidding? Im also eating one right now) and I couldn't help but think of you! There's just an indescribable amazingness when they're frozen :)

    Reply

  17. Janet W.

    They were delightful. I was surprised that each of the flavors came through after baking for 45 minutes, the lemon and little mustard grains especially. I tossed in some sweet potatoes cut the same size and they were excellent bowlmates. Thanks!

    Reply

  18. Jessica B.

    I made this as a side dish for my in-laws tonight and it was a big hit. I loved the flavor and it will definitely become a part of the regular rotation. Thank you!

    Reply

  19. Grace

    Oh.my.goodness. These are AMAZING. Though, if you do not like your onions completely CHARRED (I do. I’m one of those people that turns bonfire ‘mallow toasting into balls of fire on the end of a stick. yum.) then I would recommend slicing your onions kind of on the thicker side. I ate this dish with ketchup but is it still phenomenal without it. (I have a strong love, borderline obsession, for ketchup)

    Definitely a keeper!!! Thanks Joy!! (btw, I read your blog so much that I feel like I know you. If I ever visit LA, don’t be surprised if I show up at your doorstep to hang out. Now that I read that sentence out loud, that sounds super creepy. But I really just wanted to say that I think we would be BFFs if we lived in the same city. That’s less creepy, right?)

    Reply

  20. melissa

    I made these. They were delicious. I think next time I will have to add a little more mustard though. =) great recipe.

    Reply

  21. Pam

    This dish has everything I love: mustard, potatoes, garlic and onions! It looks like something that would be a great side dish to almost anything. The photo is great and makes them look all crusty and yummy.

    Reply

  22. Amanda J.

    I am pleased as punch to say that I made these Monday night and they were totes delish. Even my picky, I-don’t-like-mustard husband ate (and enjoyed) them! (I ate the rest for lunch yesterday and they were still goooood.)

    Reply

  24. Jennifer (Savor)

    Will you forigve if I make this tonight with ‘old” potatoes? I kinda sorta have to make these tonight. No, right now. Forget taking the wee ones to school – this is why the created the term ‘hooky’

    Reply

  25. Frances

    I blame you. I had mustard roast vegetables on the brain. But I bought cocoa. After I made truffles and shortbread I ended up making chocolate-roasted aubergines. DISASTER.

    Reply

  26. Roxy

    Hi Joy,
    I just wanted to let you know that you are awesome. I’m graduating from college this saturday and am feeling uncertain about which path to take. You inspire me to pursue my passion for food! Thanks for making me laugh whenever I read a new post (:
    Besos,
    Roxy
    ps love the new text in the photos, adds even more of your personality to your posts

    Reply

  29. Bethany

    Anyone tried Spicy brown mustard for this recipe?! That’s all I have in my pantry, but my taste buds are watering just looking at these pics!

    Reply

    • Grace

      I was thinking exactly the same thing!!! I’m too cheap and lazy to go out and buy a whole new bottle of mustard…but I really want this. What a predicament. Please let me know how it turns out if you end up using spicy brown mustard instead!

      Reply

      • Linnea

        We don’t have brown mustard here in Ukraine, but I did use a spicy mustard. The extra kick was perfection. Give it a try and I hope it’s spectacular!

        Reply

  33. Stephanie

    Those potatoes look spectacular! Would it be too much to serve them with mustard chicken? I love how even the spiciest mustards get all mellow and complex when they get cooked. Yumm.

    And that salad is a must have! Keep on dancing!

    Reply

  34. Sheila

    Maybe you should change the blog title to Joy in the Kitchen, rather than Joy the Baker since not all your articles are related to baking….
    I love reading your blog – you have shared many recipes that are fun to try.

    Reply

  36. bella

    joy, that salad was AMAZING…seriously I read the post this afternoon, went to Trader Joe’s and made that salad for dinner tonight. We paired it with some wild salmon marinated in Tjoe’s Soyaki…OH MY!
    thank you so much it was INCREDIBLE :)

    Reply

  38. Ashley

    This one time I was listening to hip-hop and draining my mac(pre-cheese) and noticed my face looked funny in the side of the pot… so… naturally I made a thug face and danced a little… lost 68.4% of my noodles in the sink. 49.6% landed in a rinsed out frying pan. Cleaned that off under some water… good as new!
    Moral of the story… always rinse your pots out prior to dancing in the kitchen.

    Reply

  39. tammy

    Potatoes ROCK!! I’ve added mustard to creamy mashed potatoes before. Loves it!! Mustard is a must in potato salad!! Now I have a new variation on the mustard potato marraige. I wonder if potatoes and mustard first met on EHarmony??? Well, all the power to them. As for booty dancing with scarves on (AND with you sister, no less)…the last time I did that with my sisters we were in our training bras and panties and had tucked all the scarves from grandma’s drawer in the waistband of our Hanes so that we could pretend that we were starring in an ‘I Dream of Jeannie’ episode. GIRLS ROCK TOO!!

    Reply

  41. Becca

    Mmmmm I love, love, love potatoes! They are the only vegetables I eat (and I don’t eat fruit either, hope I don’t get scurvy!) and these look fantastic! I wanna make them now!

    Reply

  47. Stacey S.

    Um, i <3 you, mustard-y, buttery, onion-y, potato loveliness. That salad looks scrumdiddlyumptious (yes, as a matter of fact, I did google the spelling) too.

    Reply

  48. Susan

    I want to try this. I can imagine the yumminess
    I can’t knock eharmony. I met my sweet husband that way 7 years ago.

    Reply

  51. heidifay

    POTATOOOOOOES! excellent. I am always looking for a new way to eat my favorite food. :) thanks for your magical blog writing, Joy!

    Reply

  52. Kirsti

    Ha! I just got some new potatoes in my weekly CSA stash, and came here on a whim to look for an inspiring recipe. That booty-dancing is impressive stuff, Joy, to get you so attuned to the needs of your readers: per. fect. recipe. Thanks!

    Reply

  53. Noa

    I was sure the first photo was of peanuts. Then I read the title, figured it was potatoes, then kept thinking the photos were of peanuts. What does that say about me?

    Reply

  54. Anne

    I’m am ready to dig in to those potatoes and that salad. Except I’m making sukiyaki tonight, so maybe I’d better wait until a little later. ;-)

    Reply

  56. Seanna Lea

    I should definitely try these. My normal potato routine is to cut them with my wavy cutter and then toss them with a tiny amount of salt, lots of black pepper, and a lot of chipotle and freshly ground cumin. (or just lemon pepper if I am in a rush)

    Reply

  57. Cliff

    Aah Joy, those mustard roasted potatoes were fabulous! What a Mother’s Day treat you surprised us with!

    Reply

  58. Nic@daydreamaboutfood

    Hi joy. Love the mustard dressing for the new potatoes and the salad looks yum. Know what you mean about the eharmony commercials! We get these in the Uk as well and they are pretty shocking; I dont think turning the sound down is enough – maybe throwing something at the tv set as well…:)

    Reply

  62. Gen

    Yum! The potatoes must have a really good taste! Spicy and all. You should try a “pommes de terre à la lyonnaise”, it’s pretty tasty!
    Ah, and keep dancing ^^

    Reply

  69. Christy

    Hey Joy, I’m new to your site and I’m lovin’ it! You are the most amazing photographer. I love your writing as well, sort of off the wall and right on! How refreshing you are.

    Reply

  70. cory {relish}

    this is my favorite way to make taters! i love the mustard on them, it crisps up so perfectly in the oven. these pictures are great – so clean and expansive. i love them. im not sure about eating frozen cupcakes – i dont think my wimpy front teeth could handle it! but then i am SURE i would manage.

    thanks for gorgeousness as always!!

    Reply

  77. meg

    You know, there are so many things to do with potatoes and yet I’m always hungry for more. Maybe because potato recipes can be so, um, bland. This sounds dinner-worthy.

    Reply

  78. Jenn Post

    yum! and yeah- whats with the salad??have you shared that before or should we be expecting it soon??? HOPE SO, it looks yummy!
    JP

    Reply

  83. Greg

    This is one of those posts I had trouble reading at first, I was so busy scrolling through the pictures and had to go back. Just gorgeous, fun recipe. I love it.

    Reply

  85. Karen

    I always mute EHarmony commercials and Match.com commercials. They’re always on and so annoying!

    Reply

  94. sheila @ Elements

    Your potatoes look so delicious and makes me wish I liked dijon mustard. But I might try this with a raspberry mustard instead because your photos are making my mouth water.

    Enjoy your booty dancing and shakin’ your booty! There’s nothing more fun than dancing around the house expressing your joy…unless it’s eating cupcakes! :)

    Reply

  95. Rachael

    We love potatoes in this house and I’m always looking for new ways to do them. We typically do the garlic thing, or dill and occasionally the Cajun style but I’ve never heard of mustard potatoes! (I wonder if you can do ketchup ones like this, like ketchup chips but not…)

    Now I can’t wait to try!

    Reply

  96. kathy

    this is a must make for me, they look awesome and sound delicious. Job well done Joy…now go back to your dancing :)

    Reply

  97. Mandy

    I love this deliciousness!
    Don’t be ashamed. Go ahead and dance! Just try not to bruise yourself with those slippery socks on.

    Reply

  98. Clara

    Mmmm, lovely, Joy! I have a bunch of new potatoes I picked up at the farmer’s market this weekend and was looking for a good roasting recipe to use them up. Thanks!

    Reply

  101. mkowalchuk

    Those potatoes look yummy yum yummy Joy but what is that green goodness in the bowl beside them? That looks like a yummy edamame salad or something….looks yummy enough to dance over!

    Reply

  102. Tara

    Yay, these look so yummy!! I have a packaged mix very similar to this that you can toss new potatoes in, but I’d so much rather make my own potato-bath-dressing. Can’t wait to try it! :)

    Reply

  103. Sense of Home Kitchen

    We love roasted potatoes, but have never tried them with mustard. We will add this the next time. Beautiful photos and super recipe, can’t ask for more, but the side image of dancing and eating cupcakes was nice.

    ~Brenda

    Reply

  104. Wendy Darling

    Awsome timing!!

    We are planing a huge Crab bash (it’s a Baltimore thing) and I need to find easy sides to serve. This is perfect. Thanks!

    Reply

  108. Alexandra

    New potatoes have been popping up all over the place here in Denmark. The newest of the new potatoes are insanely expensive, and only get purchased by the most fancy smancy restaurants to be turned into marvelous culinary works of art. The older new potatoes eventually end up in the supermarkets, still expensive of course, but utterly delicious and so worth the wait.

    Damnit, Spring is seriously just the BEST.

    Enjoy your dancin’!
    xxx

    Reply

  109. Kathryn

    Sounds Delish! I want some now but instead for now I think I’ll dance around my kitchen too. I will get to the potatoes soon.

    Reply

  119. Sally - My Custard Pie

    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.

    Reply

  120. Rebecca

    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.

    Reply

  124. Alexis (from MN)

    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……

    Reply

  125. Mika

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

    Reply

  127. Becca

    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!

    Reply

  129. katescakesandbakes

    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.

    Reply

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