Description
A delicious side dish of roasted baby potatoes coated in a tangy mustard marinade.
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0 teaspoons crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice or zest (optional)
Instructions
- Wash and dry the baby potatoes. Halve them if they are large and lightly score for better flavor absorption.
- In a mixing bowl, combine mustard, olive oil, minced garlic, paprika, red pepper flakes, salt, and pepper. Add lemon juice or zest if using.
- Toss the potatoes in the mustard marinade until well coated. Let sit for 15–20 minutes.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Arrange the potatoes cut-side down in a single layer with enough space between each.
- Roast for 30–35 minutes, flipping halfway through. For extra crispiness, broil for the last 2–3 minutes.
- Remove from oven and sprinkle with freshly chopped parsley. Serve hot with your favorite dip or as-is.
Notes
- For a spicier version, add more crushed red pepper flakes.
- These potatoes make a great side dish for grilled meats or vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg