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These Dijon Garlic Roasted Potatoes are tossed with a tangy marinade then oven-roasted until tender and crispy. You’ll never want to make boring french fries again! Vegan & Gluten-Free.
These Dijon Garlic Roasted Potatoes are crispy on the outside, fluffy on the inside, and coated in a tangy mix of olive oil, dijon mustard, and tons of fresh garlic! They’re incredibly easy to make, with only 5 simple ingredients and just over 30 minutes from start to finish.
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The Best Roasted Potatoes Recipe
I’ve always loved dunking my potatoes in mustard more than ketchup, so one night while I was in the kitchen, I thought, why not combine them?! Spoiler alert: The best roasted potatoes recipe was born.
I quickly sliced a few fingerling potatoes, whipped up a simple garlicky dijon marinade, and viola—these roasted garlic potatoes have quickly become one of our favorite side dishes!
This fool-proof recipe is the perfect easy side dish for snacking or pairing with your favorite hearty mains. I’ve even been known to enjoy them as a main course, so if you do the same, no judgment here!
Ingredients for Garlic Roasted Potatoes
Making delicious, crispy potatoes only requires 4 main ingredients, plus salt, black pepper and fresh herbs for garnish.
- Fingerling potatoes: I find this potato recipe works best with fingerling potatoes. They’re perfectly bite-sized, tender potatoes that are easy to make crispy in a relatively short amount of time.
- Extra virgin olive oil: Coats the potatoes, allowing them to become crispy and golden brown on the edges while helping to adhere the mustard and garlic to the crispy potatoes. If you’d like to use another cooking oil, I’d recommend avocado oil, vegetable oil, or refined coconut oil.
- Mustard: Dijon mustard is my favorite, but any mustard of choice will add a tangy flavor and help emulsify the marinade.
- Garlic: Fresh garlic cloves are highly recommended over garlic powder – the garlicky flavor is unparalleled!
How to Make Dijon Garlic Roasted Potatoes
- Chop the fingerling potatoes into bite-sized pieces.
- In a large bowl, whisk the oil, mustard, and crushed garlic together until emulsified and creamy.
- Add the potatoes and mix well until coated. Season with salt and pepper to taste.
- Marinate the potatoes for up to 1 hour.
- Spread the potatoes in a single layer across a baking sheet and roast until golden and crispy, about 30 to 35 minutes.
- Serve warm sprinkled with fresh parsley, or as desired.
Caitlin’s Cooking Tips
- Choose the right potatoes. I love fingerling potatoes because they’re small and easy to slice, but any gold potato like baby potatoes or Yukon gold potatoes will work wonderfully. If opting for larger potatoes, make sure to slice them into bite-sized chunks or potato wedges so that they crisp up well in the oven! Extra waxy potatoes like red potatoes aren’t the best choice.
- Use a large baking sheet. When roasting potatoes, it’s important to avoid crowding the potatoes because crowding = steaming, not roasting! With more space on a larger sheet, you’ll be able to avoid overcrowding which allows for proper air circulation and easy tossing and flipping and yields the crispiest potatoes.
The best part about these garlicky potatoes is that they go well with just about anything. Lunch and dinner? Check. Breakfast? Check. Afternoon snack? Check.
I personally love them alongside a hearty burger like this Falafel Burger or Vegan Beet Burgers. They’re also delicious with a cozy salad like this Curried Lentil Salad with Roasted Cauliflower. The list of perfect pairings could go on and on.
How to Store Dijon Garlic Roasted Potatoes
These garlicky mustard potatoes are best enjoyed fresh, but leftover roasted potatoes will keep in an airtight container in the refrigerator for up to 3 days. I recommend reheating them back in the oven, toaster oven or air fryer when possible – the microwave will make them soggy.
Freezing is not recommended.
Nope! By using the right type of potato and chopping them into bite-sized pieces, boiling the potatoes before roasting is no longer necessary. Great for an easy weeknight dinner or hosting last minute dinner parties.
I find crushing the garlic and tossing it with the oil and mustard helps prevent it from burning. If you find your garlic burns easily when roasting, you can always chop the garlic cloves into larger chunks!
Drying the potatoes before roasting is essential to achieving the best crispy edges and golden brown color. Leaving too much moisture on the skin of the potatoes will prevent the oil from sticking well and cause the potatoes to lose their chance at crisping. Dry, clean potatoes are the way to go!
I haven’t tried this recipe without oil and I wouldn’t recommend it, as the potatoes will not get crispy. You may opt to reduce the oil amount if you prefer, but this will change the level of crispiness. You are also welcome to swap the olive oil for a different oil or a bit of vegan butter, however, I find the olive oil brings a lot of yummy flavor!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Dijon Garlic Roasted Potatoes
- Prep: Preheat the oven to 415 F and set a baking tray aside. Cut the fingerling potatoes in half; if you are using a round or large potato, you may want to cut them into quarters or wedges to be bite-sized.
- Make the Marinade: Whisk the oil, mustard, and garlic together in a large bowl, until emulsified. Add the potatoes to the bowl and use a spatula to mix until they are evenly coated. Season with salt and pepper to taste, then mix again. Let the potatoes marinate for up to 1 hour for a stronger flavor, or bake them straight away.
- Roast: Spread the potatoes across the baking sheet evenly. Bake in the top rack of the oven for 30 to 35 minutes, or until the potatoes are golden and crispy.
- Serve & Store: Sprinkle with parsley, then serve warm. Roasted potatoes are best enjoyed fresh, but leftovers will keep in the refrigerator for up to 3 days. I recommend reheating them in an oven, toaster oven, or air-fryer – the microwave will make them soggy.
- Potatoes: Any gold waxy potato will work well for this recipe, like baby golds or yukon. Just make sure to slice them to be bite-sized pieces so they cook well in the oven!
- Mustard: I have also made this recipe with yellow mustard and it was equally delicious.
- Oil: The olive oil adds a lot of flavor to this recipe, but you can use another oil if you’d like. If you reduce the oil in this recipe the potatoes will not be as crispy.