Roasted potatoes, with their crisp, golden exterior and melt-in-your-mouth interior, are one of my favorite go-to side dishes. And this super easy oven roasted potato recipe, generously coated in lots of savory flavor, is one of my favorite ways to prepare them!
Roasted Potatoes, Deliciously Rustic and Simply Elegant
I’ve personally yet to encounter anyone who isn’t a fan of potatoes in some form, be it mashed, boiled, fried, or one of my personal favorites, roasted.
It seems that there’s a method of preparing potatoes that fits perfectly to match just about everyone’s taste and appetite.
Potatoes can be so delightfully earthy, so savory, and so comforting, and they’re a wonderful companion to just about anything else that’s being served!
For me, potatoes are the truest form of rustic comfort food, and I’ve absolutely loved them for as long as I can remember.
I loved when my mom prepared her buttery mashed potatoes; I also loved it when she peeled, quartered, and boiled them until tender, then lightly fried them in a hot pan with a touch of olive oil and a sprinkle of parmesan… they were so warm, delicious, and cozy!
And now, I often gravitate towards oven roasted potatoes, as this is one of the easiest and tastiest ways in which to prepare them and bring out their natural flavor.
Roasted potatoes, in all of their delicious and simple glory, are an elegant side dish to most any meal being served, and one that will make just about everyone’s belly truly happy and comforted.
An Oven Roasted Potatoes Recipe Gently Kissed with a Little Extra Flavor… and Love
Actually, I love all varieties of potatoes—russets, sweet potatoes, fingerlings, red and yellow—but I find that I use the red and the yellow skin potatoes most often.
I enjoy russets for specific uses such as when I’m making my seasoned oven fries, or in soups and stews, as they add natural thickening to those. But for my “everyday use” potato recipes, it’s typically the red or yellow skin potatoes.
For me, I find the more waxy consistency of red and yellow potatoes to be slightly creamier, lighter and fluffier rather than starchier and dryer. And because their flavor is so neutral, they benefit beautifully from a simple coating of salt, pepper, some spices and herbs—not to mention Dijon mustard, a delicious option for roasted potatoes.
I simply like to quarter my potatoes, prepare a flavorful mixture with my Dijon, and toss everything together until lusciously coated. This leaves the roasted potatoes kissed with that bit of extra-special flavor, and of course, some love…
How to Roast Potatoes, The Basics
- Prepare a baking sheet or dish with some parchment paper or foil, and preheat your oven to a nice, high temperature of 400°—this will help to create that golden exterior and bit of crispness, which always creates some extra flavor.
- Cut your preferred variety of potato into quarters or into large cubes (depending on the size of the potato), and add into a bowl.
- Toss together with a some good oil (preferably olive or avocado), some sea salt, and cracked black pepper. This is also where you can add in some spices, dried herbs or seasonings (Dijon mustard, in the case of this recipe) for your desired flavor profile.
- Turn the seasoned potatoes out onto your prepared baking sheet and roast for about 40-45 minutes, until golden-brown and tender, stirring the potatoes about half-way through the roasting process.
And that’s how simple it is to prepare savory, comforting, and delicious roasted potatoes!
Tips & Tidbits for Dijon Roasted Potatoes:
- Choose waxy potatoes for a lighter, creamier texture: When you roast potatoes, the hot oven naturally tends to dry them out just a little. Waxy potatoes—ones with either a red or yellow skin, even fingerlings—maintain a more fluffy and creamy texture within, sort of melting in your mouth.
- Be a bit liberal with the oil: While you don’t have to be too heavy-handed, using 2-3 tablespoons of good quality olive oil (or even avocado oil) helps keep the potatoes moist during the roasting process and also imparts extra flavor.
- Dried herbs are better than fresh during roasting: While fresh herbs are a vibrant and delicious finishing garnish for roasted potatoes, use dried herbs during the roasting process to keep them from burning or turning brown.
- Dijon mustard, or your favorite kind: I love the subtle flavor that Dijon adds to these roasted potatoes, but feel free to use whole grain, spicy brown, or even traditional yellow mustard as substitutes.
- Higher oven temp: Roasted potatoes benefit from a higher oven temp of about 400° (I sometimes even turn it up to 425° or 450° towards the end of the roasting process) to help caramelize them and crisp their exterior.
Feast your eyes on these, or just jump to the recipe:
Roasted Potatoes Recipe with a Kiss of Dijon
by Ingrid Beer
Yield: Serves 6
Prep Time: 10 minutes
Cook time: 45 minutes
• 4 small red skin potatoes,quartered
• 4 small yellow skin potatoes,quartered
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, pressed through garlic press
• Cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian dried herbs
• 1 tablespoon chopped, flat-leaf parsley
–Preheat the oven to 400°, and line a baking sheet with parchment paper.
–Place the quartered potatoes into a bowl; in a small ramekin, mix together the oil, Dijon mustard, and the garlic with a fork or spoon, and pour this mixture over the potatoes; add a couple of liberal pinches of salt and pepper, plus the paprika, and toss well to coat.
–Turn the potatoes out onto your prepared baking sheet, sprinkle over the Italian dried herbs, and roast for 45 minute, or until tender and and golden-brown.
–Finish the potatoes with the chopped parsley and serve.