Dijon Garlic Roasted Potatoes

roasted potatoes on white dish sprinkled with parsley

5 from 6 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 πŸ˜‰ Vegan & Gluten-Free.


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


  1. Prep:Β 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:Β 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:Β 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.


  • Potatoes:Β 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:Β I have also made this recipe with yellow mustard and it was equally delicious.
  • Oil:Β 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