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These Dijon garlic roasted potatoes are tossed with a tangy marinade then roasted in the oven until tender and crisp. You’ll never want to make boring fries again! Vegan and gluten-free.
These Dijon Garlic Roasted Potatoes are crispy on the outside, soft on the inside, and coated in a tangy blend of olive oil, Dijon mustard, and tons of fresh garlic! They’re incredibly easy to make, with just 5 simple ingredients and just over 30 minutes from start to finish.
- The best roast potato recipe
- How to Make Dijon Garlic Roasted Potatoes
- Presentation suggestions
- How to Store Dijon Garlic Roasted Potatoes
- Recipe FAQs
- Dijon Garlic Roasted Potatoes Recipe
The best roast potato recipe
I always liked dipping my potatoes in mustard more than ketchup, so one evening while I was in the kitchen I thought: why not combine them?! Spoiler alert: the best roast potato recipe is born.
I quickly chopped up some fingerling potatoes, whipped up a simple garlic Dijon marinade and some viola: these roasted garlic potatoes quickly became one of our favorite side dishes!
This foolproof recipe is the perfect easy side dish for a snack or to accompany your favorite hearty meals. I’ve even been known to enjoy them as a main dish, so if you do the same, no judgment here!
Ingredients for Garlic Roasted Potatoes
Making delicious, crispy potatoes requires just 4 main ingredients, plus salt, black pepper and fresh herbs for garnish.
- Fingerling potatoes: I find this potato recipe works best with fingerling potatoes. These are tender, perfect bite-sized potatoes that are easy to crisp up in a relatively short time.
- Extra virgin olive oil: Coats the potatoes, allowing them to become crisp and golden brown around the edges while helping to adhere the mustard and garlic to the crispy potatoes. If you want to use another cooking oil, I recommend avocado oil, vegetable oil, or refined coconut oil.
- Mustard: Dijon mustard is my favorite, but any mustard of your choice will add tangy flavor and help emulsify the marinade.
- Garlic: Fresh garlic cloves are highly recommended over garlic powder – the flavor of garlic is unparalleled!
How to Make Dijon Garlic Roasted Potatoes
- Chop bite-sized fingerling potatoes.
- In a large bowl,whip oil, mustard and garlic crushed together until emulsified and creamy.
- Add potatoes and toss well until coated. Season with salt and pepper to taste.
- Marinate potatoes for 1 hour maximum.
- Spread potatoes in a single layer on a baking sheet and roast until golden and crisp, about 30 to 35 minutes.
- Serve warm sprinkled with fresh parsley, or your choice.
Caitlin’s Cooking Tips
- Choose the right potatoes. I love fingerling potatoes because they are small and easy to slice, but any golden potato like baby potatoes or Yukon Gold potatoes will work wonderfully. If you opt for larger potatoes, be sure to cut them into bite-sized pieces or potato wedges so they get nice and crispy in the oven! Extra waxy potatoes like red potatoes are not the best choice.
- Use a large baking sheet. When roasting potatoes, it’s important to avoid overcrowding them, because overcrowding = steaming, not roasting! With more space on a larger sheet, you’ll be able to avoid crowding, which allows for good air circulation and easy flipping and turning and results in the crispiest potatoes.
The best thing about these garlic potatoes is that they pair well with just about everything. Lunch and dinner? Check. Breakfast? Check. Afternoon snack? Check.
Personally, I like them with a hearty burger like this Falafel Burger or these Vegan Beet Burgers. They’re also delicious with a warm salad like this Curried Lentil and Roasted Cauliflower Salad. 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, Vegan Potato Soup, and Crispy Romesco Mashed Potatoes!
How to Store Dijon Garlic Roasted Potatoes
These garlic 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 in the oven, toaster oven, or air fryer when possible – microwaving them will make them soggy.
Freezing is not recommended.
No! By using the right type of potato and cutting them into bite-sized pieces, there is no longer a need to boil potatoes before roasting. Perfect for an easy weeknight dinner or for hosting last minute dinner parties.
I find that crushing the garlic and tossing it with the oil and mustard helps keep it from burning. If you find that your garlic burns easily when roasting, you can always cut the garlic cloves into large pieces!
Drying potatoes before roasting is essential for the best crispy edges and golden brown color. Leaving too much moisture on the potato skins will prevent the oil from adhering properly and cause the potatoes to lose their chance to become crispy. Clean, dry potatoes are the way to go!
I haven’t tried this recipe without oil and wouldn’t recommend it because the potatoes won’t get crispy. You can choose to reduce the amount of oil if you prefer, but this will change the level of crispiness. You can also swap the olive oil for another oil or some vegan butter, however, I find that olive oil adds lots of delicious flavor!
Appreciate! 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 for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 2 pound sterling fingerling potatoes cut in two*
- 2-3 soup spoons olive oil
- 2 soup spoons mustard
- 3-5 cloves garlic crushed
- Salt and black pepper to taste
- Chopped parsley to serve (optional)
Preparation: Preheat the oven to 415 F and reserve a baking sheet. Cut the fingerling potatoes in half; If you’re using a round or large potato, you may want to cut it into quarters or quarters for a bite-sized potato.
Prepare the marinade: Whisk oil, mustard and garlic in a large bowl until emulsified. Add the potatoes to the bowl and use a spatula to mix until 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 cook them immediately.
Roast: Spread the potatoes evenly on the baking sheet. Bake on the top rack for 30 to 35 minutes or until the potatoes are golden and crisp.
Serve and store: Sprinkle with parsley, then serve hot. 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 deep fryer – microwaving them will make them soggy.
- Potatoes: Any golden waxy potato will work well for this recipe, such as baby golds or Yukon. Just make sure to cut them into bite-sized pieces so they cook well in the oven!
- Mustard: I also made this recipe with yellow mustard and it was just as delicious.
- Oil: Olive oil adds a lot of flavor to this recipe, but you can use another oil if you like. If you reduce the oil in this recipe, the potatoes won’t be as crispy.
Calories: 978kilocaloriesCarbohydrates: 163gProtein: 20gFat: 30gSaturated fat: 4gPolyunsaturated fats: 4gMonounsaturated fat: 21gSodium: 387mgPotassium: 3901mgFiber: 21gSugar: 8gVitamin A: 40UIVitamin C: 182mgCalcium: 144mgIron: 8mg