Imen Ina Garten Mustard Roasted Potatoes is a sheet pan side dish made with small red potatoes, yellow onions, whole-grain mustard, and olive oil. It serves 6 and takes about an hour from start to finish. The mustard coats the potatoes as they roast and builds a sharp, savoury crust on every piece.
This recipe comes from her cookbook Barefoot Contessa at Home, and what sets it apart is the whole-grain mustard. Dijon would dissolve into the oil, but the whole seeds stay intact through the high heat and toast against the potato edges. That texture is the whole point of the dish.
Cut the potatoes into one-inch pieces before tossing. Anything larger and the centres stay dense and waxy while the outside scorches. You want each cube small enough that the heat reaches the middle in the same time the exterior crisps up.
Barefoot Contessa Mustard Roasted Potatoes
Description
A six-ingredient sheet pan side with no bowls to wash. The sliced onions soften under the potatoes as they roast and turn jammy and golden by the time the potatoes are done.
Ingredients
Instructions
- Preheat oven to 425°F. Cut potatoes into halves or quarters. Peel onions, halve them, then slice crosswise into ¼-inch half-rounds.
- Spread potatoes and onions on a sheet pan. Add olive oil, mustard, salt, and pepper and toss everything together directly on the pan.
- Roast for 50 minutes to 1 hour, tossing every 20 minutes with a metal spatula, until potatoes are golden outside and tender inside.
- Scatter chopped parsley over the top and serve immediately.
FAQs
Can I use Yukon Gold potatoes instead of red?
Yes, Yukon Golds work well and have a slightly more buttery interior than red potatoes. They hold their shape at 425°F just as well. Cut them into the same one-inch pieces and the roasting time stays exactly the same.
Why does the mustard need to be whole-grain?
Whole-grain mustard holds its structure at high heat while Dijon dissolves into the oil and vanishes. The seeds toast against the potato surface and give each piece a bit of texture and a sharper bite. Swapping in Dijon produces a flavoured roast potato, not a mustard-crusted one.
How do I stop the potatoes from sticking to the pan?
The fat-to-potato ratio is tight here, so a bare or dark pan sticks fast. Line the sheet with foil before spreading the potatoes and toss everything at the 20-minute mark. That first toss breaks any seal forming at the base before it becomes permanent.
Can I prep this earlier in the day?
Toss the potatoes and onions with the mustard mixture up to four hours ahead and keep them in a sealed bag in the fridge. The mustard actually clings more evenly after a short rest. Spread them cold on the pan and add about five extra minutes to the roasting time.
What pairs well on the plate with these?
These potatoes are sharp and savoury, so they sit well next to something mild and sweet. A roast chicken works perfectly, and so does a small dish of caramelized shallots to round out the table.
