Name: Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds potatoes (scrubbed); 3 tablespoons olive oil; 1/2 cup whole-grain mustard; 1/4 cup butter (melted); 3 cloves garlic (crushed); 1 tablespoon lemon zest; 1 tablespoon lemon juice; 2 sprigs rosemary (leaves finely chopped); Salt and pepper to taste

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If you’re looking to brighten up a classic comfort food, this Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe will become your new favorite. Imagine crispy, golden potatoes infused with zesty lemon, aromatic rosemary, and the gentle kick of whole-grain mustard, all baked to perfection. It’s a dish that brings together simple ingredients in an exciting harmony, perfect for any meal where you want a side that steals the spotlight.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface, with various potato pieces cut into halves and quarters scattered on the board. The potato pieces have reddish and light brown skins with pale yellow insides. A sharp knife with a light beige handle and black collar lies diagonally on the board, with some potato pieces resting near the knife blade. Around the cutting board, fresh green herbs, lemon wedges, garlic, and small bowls containing salt, pepper, and other spices are arranged neatly. The scene is bright and clean, focusing on the natural colors and textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity: just a handful of thoughtfully chosen ingredients that each play a crucial role in creating layers of flavor, tantalizing textures, and a vibrant color palette. Here’s everything you need to get started:

2 pounds potatoes (scrubbed): Choose firm, starchy potatoes for the perfect balance of crisp exterior and tender inside.
3 tablespoons olive oil: Provides a rich base that helps the potatoes roast to a lovely golden color.
1/2 cup whole-grain mustard: Adds a delightful tang and mild heat with textured seeds for extra interest.
1/4 cup butter (melted): Imparts a creamy richness that complements the zest and herbs beautifully.
3 cloves garlic (crushed): Infuses the potatoes with a robust aroma and savory depth.
1 tablespoon lemon zest: Brings a bright and fragrant citrus note that awakens the flavors.
1 tablespoon lemon juice: Adds acidity that balances the dish perfectly.
2 sprigs rosemary (leaves finely chopped): Offers piney, earthy freshness that harmonizes with the lemon.
Salt and pepper: Essential seasonings to enhance every component of the recipe.

How to Make Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe

Step 1: Prepare and Preheat

Begin by preheating your oven to 350°F to ensure it’s ready when your potatoes are coated. Meanwhile, wash and scrub the potatoes thoroughly, then cut them into large 2-inch chunks. These sizeable pieces will roast evenly and keep a fluffy interior.

Step 2: Mix the Flavors

In a large bowl, combine the olive oil, whole-grain mustard, melted butter, crushed garlic, lemon zest, lemon juice, finely chopped rosemary leaves, and a good pinch of salt and pepper. This mixture is the heart of the recipe, blending sharp, creamy, herby, and tangy notes into a perfect marinade.

Step 3: Coat the Potatoes

Add your potato chunks to the bowl and toss them thoroughly using a large spoon or your hands if you prefer. Make sure every piece is generously coated in that vibrant mustard and herb mixture—this is what will give the potatoes their irresistible flavor and color.

Step 4: Roast to Perfection

Spread the coated potatoes out evenly on a baking sheet to avoid overcrowding. Roast in your preheated oven for about 40 minutes. The goal is golden, crispy edges with a tender, fluffy center. Halfway through, give them a gentle turn to ensure they brown evenly and soak up all of that glorious seasoning.

How to Serve Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe

A wooden bowl filled with a layered dish of roasted small potatoes that are golden brown and some with dark brown skins, all halved showing a soft, textured inside. The potatoes are covered with a creamy white sauce that drapes unevenly over the top and sides. Fresh green dill is sprinkled generously on top of the sauce, adding a touch of color and texture contrast. The bowl sits on a wooden round slice, surrounded by pine cones and green pine branches, with a lit candle in the background, set against a dark wood surface with a festive, rustic ambiance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish further, consider sprinkling freshly chopped parsley or a little extra lemon zest on top after roasting. These simple touches add bursts of color and freshness that complement the warm flavors beautifully.

Side Dishes

This roasted potato recipe pairs wonderfully with protein-rich mains such as grilled chicken, roasted lamb, or even a hearty vegetable stew. Their bright, tangy notes cut through richer dishes, providing a lovely balance on the plate.

Creative Ways to Present

Serve these potatoes on a rustic wooden board alongside a ramekin of extra whole-grain mustard or a garlicky aioli for dipping. You can also toss them with some arugula or baby spinach right before serving for an added layer of texture and a pop of green.

Make Ahead and Storage

Storing Leftovers

Leftover roasted potatoes store beautifully. Place them in an airtight container and keep refrigerated for up to 3 days. Their flavor actually deepens, making for an even tastier second meal.

Freezing

While fresh is best, you can freeze the cooked potatoes by first letting them cool completely, then spreading them on a baking sheet to freeze individually before transferring to a freezer bag. They keep well for up to 2 months.

Reheating

To maintain their crispy texture, reheat these potatoes in a hot oven or a skillet with a splash of oil instead of the microwave. This method revives their crunch and brings back that fresh-roasted aroma.

FAQs

Can I use different herbs instead of rosemary?

Absolutely! Thyme or sage can be great alternatives, each lending their own unique aroma and flavor. Rosemary is traditional here because of its robust, piney character that holds up well during roasting.

Is whole-grain mustard necessary for this recipe?

Whole-grain mustard adds texture and a gentle sharpness. However, smooth Dijon mustard can be used if you prefer a milder taste and creamier coating.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes would make a delicious twist, offering natural sweetness that contrasts nicely with the lemon and mustard. Just reduce the roasting time slightly as sweet potatoes cook faster.

How can I make this recipe vegan?

Simply substitute the butter with a dairy-free alternative such as olive oil or vegan margarine, and you’ll have a perfectly plant-based dish without compromising on flavor.

What type of potatoes are best for roasting?

Starchy potatoes like Russets or Yukon Gold work best because they get beautifully crispy on the outside while remaining fluffy inside, perfectly suited for this recipe.

Final Thoughts

If you want a side dish that will quickly become a crowd favorite, do give this Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe a try. The bright lemon, fragrant rosemary, and tangy mustard create a wildly delicious combination that’s easy to make and impossible to resist. Perfect for any day you want to treat yourself or impress guests, these potatoes bring warmth and a touch of elegance to your table.

Chef Sara

Roasted Potatoes with Lemon, Rosemary, and Mustard Recipe

Ingredients You’ll Need