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Mustard-Crusted Potatoes


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  • 1/3 cup olive oil
  • 1/3 cup Dijon mustard
  • 1/3 cup whole-grain mustard
  • Grated zest and juice of 2 lemons
  • 4 garlic cloves, minced
  • 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
  • Kosher salt
  • 1/2 fresh lemon, cut into wedges
  • Minced fresh flat-leaf parsley, for garnish


Servings 1
Preparation time 20mins
Cooking time 65mins
Adapted from


Step 1


Preheat oven to 400 degrees F.

In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic. Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.


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