Easy Roasted Potatoes that cook in just 20 minutes and turn out crispy, full of flavor, and are made with just three simple ingredients you probably already have at home.
The first time I started seeing recipes for roasted potatoes with mustard, I have to be honest, I wasn’t really sure how I felt. Sure I loved roasted potatoes and I definitely love mustard, but I couldn’t really wrap my head around putting them together. But then one night staring at a bag of baby potatoes that only had a couple days left and smelling the chicken that was roasting in the oven, I decided to take the plunge. And let me tell you, I am so glad I did.
Not only do these potatoes cook in just 20 minutes, they have so much flavor. It’s such a genius combination with the savory mustard and creamy, earthy potatoes. It just works. Plus since the mustard does most of the work, there is no need to chop a bunch of herbs, mince garlic, or measure out lots of spices. They are so easy and so good. And they get really crispy with just 20 minutes in the oven. The key to getting them nice and crispy is to place the cut side down on the baking sheet. This allows the potato to get really crispy. And if you find the potatoes are tricky to flip after just 10 minutes, just leave them. Forcing them to flip over can cause the crispy outside of the potato to stick to the pan and no one wants to lose the crispy edges. They will still cook nice and evenly.
We ate these for dinner with a simple roasted chicken and green salad and by the end of dinner, we were all fighting for the last potatoes. They were definitely the star of the night and we all loved them. Again not surprising at all looking back since we all love mustard and crispy potatoes, but I just never predicted they would be so good.
Here are some things to keep in mind when making these Easy Roasted Potatoes: