Roasted Red Potatoes with Mustard and Herbs

Jane Fox Friday, December 18, 2020 4 Comments

Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox

Roasted Red Potatoes with Mustard and Herbs are crispy and tangy and might just be the best roasted potatoes that you’ve ever had!

My Inspiration

When serving a simple main dish for dinner, like a bowl of veggie soup or marinated tofu, sometimes you need the side dish to step up and be the star! Roasted Red Potatoes and Herbs definitely steps up to be that star, whether its as part of Christmas dinner or served with a simple soup and salad. Reminiscent of the crunchy delicious, yet unhealthy Crisco laden fried potatoes that I remember from childhood, these delicious wedges offer both a crispy texture and a flavor punch from the tangy mustard and flavorful herbs that will excite your taste buds.

My son, Andrew, loved them so much that he tried to convince me that the photos that I took for this post were not up to my usual standards and needed to be retaken. This, in the hopes that I would make the recipe again! He told me that they were the best potatoes he has ever had. I hope you’ll try them and decide for yourself.

The Ingredients

I chose Red Potatoes because they are small and have a very thin skin that doesn’t need to be peeled, which is not only a real time saver, but bumps up the fiber in the dish. I like the texture. The inside texture of red potatoes is almost creamy and much smoother and less mealy than the larger russet potatoes.
My son offered to do the grocery shopping for me to keep me safe from Covid exposure, and he brought home a five pound bag of, larger than I would have liked, Red Potatoes. I decided to prepare all 5 pounds and I’m glad I did because everyone wanted seconds! You may want to purchase the smaller size, but if you end up with the larger one’s, just cut them in to pieces.

For the dressing, I use an authentic Dijon mustard, not the typical bight yellow stuff you use for hot dogs.

Make sure you are using authentic Maple Syrup and not a corn syrup based imposter with maple flavoring. The maple syrup adds a tiny bit of sweetness but as the maple syrup caramelizes it also helps with the browning.

Use a good quality Olive Oil, and the Lemon Juice and Zest from a real lemon.

To season the dressing, I use a Minced Garlic, from a jar , because the quality is good and I like the convenience, but you can use fresh garlic if you prefer. Fresh Oregano, and Fresh Rosemary give extra flavor, but you can always use dried herbs if fresh is not available. Just make sure to adjust the amounts. One Tablespoon of fresh herb is equivalent to 1 tsp. of dried herbs.

Once the potatoes come out of the oven, they are sprinkled with Fresh Parsley which, gives a bit of brightness to the taste and the appearance of the potatoes. Last but not least is salt! Potatoes need a bit of salt so give the dish a light handed sprinkle of salt and let your family add more if they want.

The Process

Preheat the oven to 425°.
Line a 15″ x 21″ baking pan with parchment paper.
Wash the potatoes and cut them into manageable size pieces. I cut mine into eighths but this will depend on the size of your potatoes. A smaller potato would be ok cut into fourths.

Zest a lemon , then juice it and set them aside.
Wash , dry, and remove the stems from the herbs.
Finely chop the herbs. It’s ok to combine the rosemary and oregano, but keep the parsley separate.

In a bowl, combine the Dijon Mustard, the olive oil, maple syrup, the lemon juice, the lemon zest, the chopped oregano, and the chopped rosemary.

In a large bowl, combine the mustard mixture with the cut potatoes.
Evenly spread the mixture on the parchment covered baking sheet.

Bake at 425° for 25 minutes. The potatoes should be brown with crisp edges.

Remove the potatoes from the pan and sprinkle with the reserved parsley, then add salt to taste.

Enjoy!

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