Maple Mustard Potatoes

These Mustard Roasted Potatoes have taken center stage on my dinner menu. They pack a punch of flavor with a bit of sweetness and the flavors dance on my taste buds. These potatoes are so easy to whip up and the recipe uses less than 10 ingredients. Wash, chop, dress and bake.

In only six easy-to-follow steps, these simple roasted potatoes are ready to go with just about any meal, but I think my absolute favorite thing to serve them with is the Perfect Roasted Chicken. They're so versatile and can go with anything, making them a top favorite side dish of mine to whip up for dinner when I don't know what to pair with my main course.

Why you'll love this potato recipe

• This easy side dish only uses 10 simple ingredients
• Ready in less than an hour
• Kid and adult approved - always a crowd pleaser
• Varieties of textures from the different potatoes
• Easily customizable
• Perfect for any special occasion, holiday meal, or just a regular weeknight dinner simple side dish

Ingredients

Get more information, like the quantities on these pantry staple ingredients in the recipe card below.

• Russet Potato
• Sweet Potato
• Dijon Mustard
• Maple Syrup
• Onion powder
• Garlic powder
• Dried Dill
• Kosher Salt, or any other kind of coarse salt
• Black Pepper
• Olive oil

How to Make Mustard Roasted Potatoes

1. Pre-heat the oven to 350F
2. Wash and cube the potato and sweet potato.
3. In a large bowl, combine the remaining ingredients, then add the cubed potatoes and mix well to coat.
4. Using a large sheet pan, spread the seasoned potatoes on it, making sure they get spread out nicely.
5. Bake for 40 minutes or until the potatoes are tender throughout. Toss the potatoes with a spatula after the first 25 minutes.
6. Let the hot potatoes cool slightly before serving.

Storage

Once cooled, transfer leftovers to an airtight container in the refrigerator for up to 3 days. Reheat your Mustard Roasted Potatoes in the oven or in an Air Fryer to return them to a nice and crispy state.

Variations and Tips

• You can swap the potatoes out for other choices- try baby potatoes, red potatoes, Yukon gold potatoes, etc. You may need to adjust your baking time depending on the type and size of potatoes you decide to use.
• Make cleaning up easier by placing a piece of parchment paper on your baking tray before placing the potatoes on. You can also use aluminum foil to make a prepared pan to roast potatoes on. If you don't want to use one of these methods, I highly suggest spraying your sheet pan with nonstick spray so the potatoes don't stick to the baking tray.
• You can add other fresh herbs and spices to make these oven-roasted potatoes exactly how you like them! Try adding some fresh rosemary, or fresh dill weed in place of the dried.
• Want a slight zesty pick-me-up with your potato side dish? Feel free to add a dash of fresh squeezed lemon juice.
• Always lay your potatoes out on the baking sheet in a single layer so they cook evenly.

Why do I leave the potato skins on?

I like leaving the skins on whenever possible. It's added texture and a lot of the good vitamins and minerals are in the skin. Removing the skin seems silly because then you're just removing the most healthy and nutrient dense part of the potato.

Can you make these ahead of time?

Yes, you can make these up to 2 hours in advance. Do not remove them from the baking sheets, simply store them on their sheet at room temperature until you're ready to reheat them. When ready, pop them back in the oven for a few minutes until warmed through again. After a few minutes warming them up again, I suggest flipping them with a spatula, just as you did when you made them the first time so they can warm up entirely.

More Potato Recipes

Looking for more potato recipes? Here you go:

• Grandma Nute's Potato Salad
• Smashed Potatoes
• Loaded Potato Soup

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