Sandra Barefoot Contessa Mustard Roasted Potatoes Recipe is a classic American side dish made with baby Yukon Gold potatoes and a sharp mustard glaze. This traybake uses Dijon and whole-grain mustard mixed with garlic and fresh thyme to create a crisp, golden crust on every halved potato.
If you do nothing else, make sure every potato is cut to roughly the same size before they go in the bowl. That’s the difference between half the batch being mushy and the other half staying hard in the middle. I learned that the hard way when I rushed the chopping and ended up with a tray of unevenly roasted veg.
The mustard is doing more work than you’d think here. Without it, the oil just slides off the skin, but the thick mustard helps the seasoning stick and creates those dark, crunchy bits on the tray. This is one of those recipes from Ina Garten that I keep going back to because it turns a bag of basic potatoes into something that feels like a proper treat.
Barefoot Contessa Mustard Roasted Potatoes Recipe Ingredients
- 900g (2lb) baby Yukon Gold or red potatoes, halved
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves
- 1/4 tsp dried chilli flakes (optional)
- 2 tbsp chopped fresh flat-leaf parsley
How To Make Barefoot Contessa Mustard Roasted Potatoes Recipe
- Preheat the oven: Set your rack to the centre and heat the oven to 220°C (425°F/Gas Mark 7). Line a large baking tray with greaseproof paper so the mustard glaze doesn’t stick to the metal.
- Prepare the potatoes: Cut your baby potatoes in half or into 3cm (1 inch) chunks if they are larger. Make sure they are dry before you start as any water on the skins will make them steam instead of roasting.
- Mix the mustard coating: Whisk the olive oil, Dijon mustard, whole-grain mustard, minced garlic, salt, pepper, thyme, and chilli flakes in a bowl large enough to hold all the potatoes. Stir it until the oil is fully mixed into the mustard to form a thick paste.
- Toss to coat: Tip the potatoes into the bowl and stir them vigorously with a large spoon. Make sure every single cut side is covered in the mustard mixture before you move them to the tray.
- Roast until golden: Spread the potatoes onto the lined tray in a single layer with space between them. Roast for 40–45 minutes, turning them over with a spatula halfway through, until the outsides are dark brown and the insides feel soft when poked with a knife.
- Garnish and serve: Take the tray out of the oven and move the potatoes to a warm serving bowl immediately. Toss through the chopped parsley and serve whilst they are still hot and crispy.
Recipe Tips
Dry the potatoes thoroughly. If you wash your potatoes right before cutting, use kitchen roll to get every bit of moisture off the skins. Water left on the surface creates steam in the oven which stops the mustard glaze from crisping up into a crust.
Use a large baking tray. Crowding the potatoes together makes them go soggy because the heat cannot reach the sides of each piece. If you don’t have a tray big enough to leave gaps between the potatoes, split them across two separate trays instead.
Check the garlic mince. Make sure your garlic is minced very finely or even grated into a paste so it blends into the oil. Large chunks of garlic will burn during the 40-minute roasting time at 220°C (425°F/Gas Mark 7) and leave a bitter taste on the veg.
Switch the herbs occasionally. Whilst thyme is the traditional choice, rosemary or oregano work just as well with the sharp heat of the mustard. Always add fresh soft herbs like parsley or chives at the very end so they stay bright green and don’t shrivel in the oven heat.
Prep them in advance. You can halve the potatoes and toss them in the mustard mixture up to two hours before you need to cook them. Keep them in the bowl at room temperature and give them one final toss before spreading them on the tray to bake.
Watch the salt levels. Since Dijon mustard already contains a fair amount of salt, stick to the 1 teaspoon measurement for the first time you make this. Taste one potato as soon as they come out of the oven and add an extra pinch of sea salt only if you think they need it.
What To Serve With Mustard Roasted Potatoes
These potatoes are quite bold so they work best with simple roasted meats or grilled fish. Try them alongside a roasted chicken or some thick pork chops where the mustard can cut through the fat of the meat.
They also make a great base for a warm salad when tossed with fresh rocket and a bit of extra lemon juice. Pair them with steamed green beans or roasted courgettes to keep the meal light but filling.
How To Store Mustard Roasted Potatoes
Fridge
Put any leftovers in a sealed container once they have cooled down completely. They will stay fresh for up to three days, but the mustard crust will soften as it sits in the cold.
Reheat
The best way to get the crunch back is to put them back in the oven at 200°C (400°F/Gas Mark 6) for 10 minutes. You can use a microwave for two minutes if you’re in a hurry, but the skins will stay soft and chewy.
Freeze
Spread the cold roasted potatoes on a tray and freeze them until solid before moving them to a freezer bag for up to two months. Roast them straight from frozen at 200°C (400°F/Gas Mark 6) for 15-20 minutes until they are piping hot.
Barefoot Contessa Mustard Roasted Potatoes Recipe Nutrition Facts
- Calories 245
- Protein 5g
- Fat 11g
- Carbohydrates 32g
- Sugar 3g
- Sodium 680mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
No, yellow mustard is too thin and vinegary for this specific Barefoot Contessa Mustard Roasted Potatoes Recipe. Dijon has the right thickness to stick to the potatoes and a heat level that mellows out beautifully during the roasting process.
You don’t need to peel them because the skins on baby Yukon Golds or red potatoes are very thin and add a nice texture. Leaving the skins on also helps the potatoes hold their shape so they don’t turn into mash when you flip them.
You can, but the mustard and garlic tend to caramelise and stick to the metal tray, making it very hard to clean. Greaseproof paper or a silicone mat ensures you don’t lose all those tasty crispy mustard bits when you go to serve.
Barefoot Contessa Mustard Roasted Potatoes Recipe
Description
Golden baby potatoes roasted in a pungent coating of Dijon and whole-grain mustard with fresh thyme and garlic.
Ingredients
Instructions
- Heat oven to 220°C (425°F/Gas Mark 7) and line a tray with greaseproof paper.
- Halve the potatoes and make sure the skins are completely dry.
- Whisk oil, both mustards, garlic, salt, pepper, thyme, and chilli in a large bowl.
- Add potatoes to the bowl and toss until every piece is thickly coated.
- Spread in a single layer on the tray and roast for 40-45 minutes.
- Turn the potatoes halfway through until they are crisp and dark brown.
- Toss with fresh parsley and serve immediately while hot.
