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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.
Serving Suggestions
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.
If you’re looking for more delicious ways to use potatoes, you’ll also love these Fluffy Sweet Potato Breakfast Bowls, this Vegan Potato Soup, and these Crispy Romesco Smashed Potatoes!
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.
Recipe FAQs
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
Ingredients
- 2 pounds fingerling potatoes cut in half*
- 2-3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 3-5 cloves garlic crushed
- Salt and black pepper to taste
- Chopped parsley for serving (optional)
Instructions
- 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.
Recipe 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.
5 stars for the phenomenal flavors and the idea. Because I wanted a dish that could be prepared ahead and then finished in 20 minutes I did pre-cook the potatoes, whole. An hour or two ahead of time I cut them into halves the long way and the halves cut in half again, then mixed them with the dijon & olive oil marinade. I baked high, 450° for 15 to 20 minutes and served them straight to the table. My adaptation was good, but the original recipe is a solid 5 stars, thank you. I wanted a potato dish that really stood out from all the other roastie versions. Congrats on a winner!!
Thank you so much for the amazing review, Matt! Glad you enjoyed this recipe. ♥
This is a great recipe, and so easy to make! My mom, who is not plant-based, love the recipe so much she asked me to share. Absolutely worth it!
So happy to hear that, Sarah!
Fricken delicious. Caitlin never fails me! I make these potatoes WEEKLY.
So happy you enjoy the recipes, Jae! Thank you so much for the review.
There are no amounts in this “recipe” only ingredients . How many potatoes? How much olive oil?
Big der.
Hi Becky – you probably only saw the “Ingredients” section of the blog post. You can see all of the ingredient amounts listed in the recipe card.
Have made these several times, they are super delicious and the left overs are good cold or can reheat.
Thank you for the review, Val!
Thank you! Gonna try this potato recipe. Sounds like another delicious dish from your kitchen.
Cheers!
Made these tonight! Used small/medium red potatoes, quartered. They didn’t crisp up, but they were delicious and tender. Next time I’ll cut them smaller or use the big oven instead of toaster oven. This was for a half batch 🙂
We absolutely loved these fingerling potatoes! I usually roast potatoes with olive oil, garlic, and spices, but adding the mustard really elevates the recipe. Thanks!
Happy you loved it, Elise!
Turned out perfectly! One tip for others: I forgot before I added salt to the marinade that dijon is already kinda salty, so the potatoes were a bit on the salty side, so if you’re sensitive to that, I recommend not adding any salt, or waiting till their roasted and then adding if needed. This recipe was so simple yet it is really delicious. Even my son who doesn’t really like potatoes said “These potatoes are good!” 🙂
Can you make these in the air fryer?
Definitely! You can air fry them on 400 and shake them every 10 minutes until cooked through and crisped to your liking 🙂
So simple, so tasty! Addictive- thanks Caitlin (as always!)
You’re always welcome, Sam!
Didn’t have parsley but made them anyway and they were great! Simple and easy
Glad it worked out, Eva!
These were super simple to make! Crunchy on the outside and velvety on the inside. I enjoyed mine with the Nut-Free ranch and it was divine!
Sounds delicious, Allie! Glad you enjoyed 🙂
Made these for a potluck and they were a huge hit! My partner has already requested I make them again later this week!
I made them last night and it was absolutely delicious ! Just as you describe : crispy on the outside and fluffy on the inside ! One of my favorite way to eat potatoes !! Thx Caitlin 😋😘
You’re so welcome, Jenny! Glad you liked it. ♥
Hi Caitlin. I had about 1 1/2 lbs of yukon gold potatoes that I needed to cook yesterday. Coincidentally, your recipe for these potatoes entered my email box at just the right time. I made the Dijon Garlic Roasted Potatoes for dinner last night and they were delicious. Paired them with baked chicken breasts and steamed broccoli. Both my husband and I loved them!
Happy you both loved it, Julie! Recipe came right on time. 😉
Potatoes and mustard my favorite taste treat! Great recipe easy to follow and reheat later.
Thanks, Laurrie!