Crispy Mustard Roasted Baby Potatoes

Golden, crispy, and bursting with tangy Dijon flavor — these roasted baby potatoes are the ultimate easy side dish. They’re crunchy on the outside, creamy on the inside, and boldly seasoned with garlic, onion, and the perfect punch of mustard. Whether you’re serving them with chicken, steak, seafood, or a weekend brunch plate, these potatoes always steal the show.

The oven does all the work, and the result tastes like something straight out of a bistro kitchen. Simple ingredients, huge flavor — the kind of recipe you’ll make again and again.

⭐ Ingredients

2 pounds baby potatoes, halved
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional but delicious)
½ teaspoon dried thyme or rosemary
Salt and black pepper, to taste
Fresh parsley (for garnish, optional)

🔥 7 Directions — Step-by-Step

1. Preheat the Oven

Set your oven to 425°F (220°C). This high heat is key for potatoes that get incredibly crispy without drying out.

2. Prepare the Potatoes

Rinse and dry the baby potatoes well — moisture prevents browning, so pat them dry with a towel. Slice them in half to expose more surface area (aka: more crispiness!).

3. Make the Mustard Coating

In a large mixing bowl, whisk together olive oil, Dijon mustard, garlic powder, onion powder, paprika, thyme or rosemary, salt, and black pepper.
You’ll get a thick, flavorful paste that clings beautifully to the potatoes.

4. Coat the Potatoes Evenly

Add the halved potatoes to the bowl and toss until every piece is fully coated. Make sure the cut sides are well covered — that’s where the best crisping happens.

5. Spread on the Baking Sheet

Arrange the potatoes cut-side down on a sheet pan lined with parchment paper or lightly greased.
Don’t overcrowd — giving them space is the secret to maximum crunch.

6. Roast Until Crispy and Golden

Roast for 35–45 minutes, flipping halfway through.
They’re ready when the edges are deeply golden and the centers are fork-tender.

7. Finish & Serve

Sprinkle with fresh parsley, an extra crack of black pepper, or even a squeeze of lemon for brightness.
Serve hot alongside steak, chicken, seafood, or your favorite dipping sauces.