Dijon Garlic Roasted Potatoes

These Dijon Garlic Roasted Potatoes are crispy, fluffy, and covered in a tangy garlic mustard marinade! A lick-the-plate kind of side dish 😉 Vegan & Gluten-Free.

These fluffy Dijon Garlic Roasted Potatoes are crispy on the outside and tender on the inside, with the most delicious tangy & salty mustard marinade. This is a favorite side dish of mine, not just because of how yummy it is, but because it’s also incredibly easy to make! With only 5 simple ingredients and just over half an hour from start to finish, these fuss-free potatoes are the perfect savory side dish for impressing! 

INGREDIENTS + INSPIRATION

I’ve always enjoyed dunking my potatoes in mustard more than ketchup (let’s hear it for my fellow mustard-lovers out there!) so one night while I was in the kitchen, I thought, why not combine them?!

I quickly sliced a few fingerling potatoes, whipped up a simple mustard marinade, and viola—these potatoes became one of our favorite dishes! They were so delicious that I’ve made them countless times since, so I knew I had to share them with you! 🙂 

HOW TO MAKE DIJON GARLIC ROASTED POTATOES

These tangy Dijon Garlic Roasted Potatoes taste next level but are insanely simple to make—just 10 mins of prep time and 30 minutes of fuss-free cook time! All you have to do is cut your potatoes, toss them in a quick & easy marinade, then throw them in the oven to roast 🙂 Once they’re done, sprinkle them with a little parsley (or rosemary, if you prefer) and you’re done!

1. Cut your potatoes. 
2. Whisk together oil, mustard, and garlic, then add the potatoes to marinate. Add salt and pepper to taste. 
3. Transfer the potatoes to a baking pan and roast until golden and crispy. 
4. Sprinkle with parsley and enjoy!

Who doesn’t love a side of hearty, salty, garlick-y potatoes?! Plus, they go with almost anything. I really enjoy having them with a classic vegan burger or in a nourish bowl with lentils and sautéed peppers & onions! They’re also so yummy when paired with this protein-packed Easy Crispy Tofu Recipe or this Smoky Tempeh. The list of perfect pairings could go on and on, but I also love having these tangy dijon potatoes with a salad like this Winter Kale Salad with Pomegranate Vinaigrette!

These are perfect for lunch or dinner, and you can even store your leftovers in a sealed container and reheat them in the toaster oven or air fryer later 🙂 Pro-tip: sometimes leftover potatoes can dry out a bit, so I like to drizzle a little tahini and maybe some lemon juice on top just before serving.

COOKING TIPS + FAQ:

• Best potatoes to use: I love using fingerling potatoes because they’re small and easy to slice, but any gold waxy potato, like baby golds or Yukon gold potatoes, will work wonderfully for this recipe. The key is to make sure that you slice them to bite-size (roughly 1-inch chunks) so that they crisp up well in the oven. 
• Can I use a different mustard? Yes. I have only tried this recipe with dijon mustard or classic yellow mustard, but you are welcome to try one of your favorite mustard varieties here. I imagine that spicy mustard might be tasty if you like an extra zest of heat! 
• Can this recipe be made oil-free? 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!

If you’re looking for more fun ways to spice up your potatoes, you’ll also love this ULTIMATE Vegan Shepherd’s Pie, this Vegan Sweet Potato Gratin, and these Vegan Potato Pancakes!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Dijon Garlic Roasted Potatoes

Print Recipe

★★★★★

5 from 8 reviews

These Dijon Garlic Roasted Potatoes are crispy, fluffy, and covered in a tangy garlic mustard marinade! A lick-the-plate kind of side dish 😉 Vegan & Gluten-Free.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 minutes
• Yield: Serves 4 to 6 1x
• Category: Side
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds (900 g) fingerling potatoes, cut in half*
• 2–3 tablespoons olive oil
• 2 tablespoons mustard
• 3–5 cloves garlic, crushed
• Salt and black pepper, to taste
• Chopped parsley, for serving (optional)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes

• 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.

Keywords: roasted garlic potatoes, roasted mustard potatoes, garlic mustard potatoes