Crispy Mustard-Roasted Potatoes
- 1½ lbs baby Yukon Gold potatoes, halved
- 2 tbsp olive oil
- 1½ tbsp Mucky Duck ‘Hotter Than’ Mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt and pepper
- Fresh parsley (optional, for garnish)
Some recipes aren’t about reinventing the wheel — they’re about making the basics better.
These mustard-roasted potatoes are golden, crispy, and deeply flavorful thanks to a simple glaze that hits salty, tangy, and just a little spicy.
This is the kind of dish you’ll end up making on repeat. It works with grilled meat, roast chicken, veggie bowls, or just with a fried egg on top.
The mustard helps the potatoes brown beautifully and gives them a savory edge that makes them taste like more than just… potatoes.
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, mustard, garlic powder, paprika, salt, and pepper until evenly coated.
3. Spread the potatoes cut-side down on the baking sheet. Roast for 25–30 minutes, flipping once halfway through, until deeply golden and crisp on the edges.
4. Remove from oven and toss with chopped fresh parsley, if using. Serve immediately — preferably with something saucy to dip them in.
