Mustard Roasted Potatoes with Thyme

Name: Mustard Roasted Potatoes with Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) baby potatoes or small red potatoes, halved or quartered if large; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 g) Dijon mustard; 2 tbsp (6 g) fresh thyme sprigs, leaves stripped from stems; 3 cloves (15 g) garlic cloves, minced; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Tender potatoes tossed with sharp Dijon mustard, fresh thyme, and garlic, then roasted until golden and crispy at the edges. A tangy, herbaceous side dish that pairs well with roasted chicken, grilled steak, or fish.

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Measure out all ingredients before you begin
Use small or medium potatoes for even cooking

1
Mix the dressing
- In a large bowl, whisk together the olive oil, Dijon mustard, minced garlic, thyme leaves, lemon zest (if using), kosher salt, and black pepper until well combined.
- The mixture should emulsify slightly and become creamy.
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Ready when: Mixture is well combined and creamy
Tip: Whisking the mustard and oil together helps them emulsify and coat the potatoes evenly
2
Coat the potatoes
- Add the halved or quartered potatoes to the bowl with the mustard dressing.
- Toss gently but thoroughly with a spatula or wooden spoon until every piece is evenly coated, about 1–2 minutes.
- Make sure the dressing reaches into any crevices.
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Ready when: All potatoes are evenly coated with mustard dressing
Tip: Don't skip thorough tossing; even coating ensures the best flavor and browning
3
Spread on baking sheet
- Spread the coated potatoes in a single layer on a rimmed baking sheet, cut-side down where possible.
- Arrange them so they're snug but not overlapping too much—they should have some space for air to circulate around them.
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Ready when: Potatoes are in a single layer with minimal overlap
Tip: Placing cut-side down on the pan helps those surfaces get golden and crispy as they roast
4
Roast until goldenOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 25–30 minutes, stirring once halfway through (about the 15-minute mark), until the potatoes are tender inside and the edges are golden brown and slightly caramelized.
- The cut sides should look deeply browned and crispy.
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Ready when: Potatoes are tender when pierced with a fork; edges are golden brown and crispy
Tip: Stirring halfway through ensures even browning on all sides. Don't skip this step or the bottom may brown too fast
5
Finish and serve
- Remove the baking sheet from the oven and let the potatoes rest for 2 minutes.
- Taste for seasoning and add a pinch more salt or pepper if needed.
- Transfer to a serving dish and serve hot.
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Ready when: Potatoes have cooled just enough to handle
Tip: A brief rest prevents burns and lets the crust firm up slightly

Good to know

Tips

For extra tang, add 1 tablespoon of whole-grain mustard in place of some of the Dijon mustard for texture and flavor variation.
If your potatoes are very large, cut them into 1-inch (2.5 cm) pieces so they cook evenly in 25–30 minutes.
Lemon zest brightens the flavors beautifully; it's worth the small extra step if you have a lemon on hand.
These potatoes are wonderful with roasted chicken, grilled steak, or baked salmon. The tangy mustard balances rich meats perfectly.

Make ahead

You can prepare the mustard dressing and cut the potatoes up to 4 hours ahead. Keep them separate in airtight containers in the refrigerator. Toss together and roast just before serving for the crispiest results.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes until warmed through, or microwave in a bowl for 1–2 minutes. They are also delicious served at room temperature.

Substitutions

Dijon mustard → whole-grain mustard or spicy brown mustard. Whole-grain mustard creates a coarser texture; spicy brown adds more heat. Use the same amount.
fresh thyme sprigs → fresh rosemary or oregano. Rosemary is more assertive; use only 1 tablespoon. Oregano works well too.
baby potatoes or small red potatoes → fingerling potatoes or waxy potatoes like Yukon Gold. Avoid russet potatoes, which break down more easily. Aim for waxy varieties that hold their shape.
extra-virgin olive oil → vegetable oil or avocado oil. Neutral oils work fine; you'll lose the fruity olive oil flavor but the recipe will still be delicious.