• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    July 9, 2018 · Updated March 21, 2023

    Oven Roasted Potatoes with Rosemary and Mustard

    5 from 2 votes
    2 Comments

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    This post was originally published on July 9, 2018 and was updated on October 20, 2020. These oven roasted potatoes with rosemary and mustard are a delicious side dish! Perfectly cooked potatoes are paired with earthy rosemary, spicy stoneground mustard, and just a pinch of brown sugar in this ultimate potato recipe!

    A silver rimmed baking tray is full of oven roasted potatoes with rosemary and mustard. There is a checkered napkin next to the pan.

    This potato recipe has it all! Crispy edges, impeccable seasoning, a bit of spice, a bit of sweetness. What more could you want? Pair them with virtually any entrée for a show stopping dinner. Or, toss them with peppers and onions and top with eggs for a delicious breakfast scramble.

    Ingredients for this recipe

    • Potatoes (my preference is Yukon Gold or Red Potatoes, because of their flavor and they don’t need to be peeled!)
    • Olive Oil
    • Brown Sugar
    • Stone Ground Mustard
    • Fresh Rosemary
    • Salt and Pepper
    • Ground Mustard
    • Garlic Powder
    • Paprika
    A white oval serving dish is filled with oven roasted potatoes with rosemary and mustard on a silver baking tray.

    For years and years I didn’t like mustard. Then I discovered what a revelation stone ground was. It’s none of that yellow garbage – it’s spicy and tangy and when paired with brown sugar for a hint of sweetness and fresh rosemary for some needed earthiness, it’s undeniably delicious!

    How to oven roast potatoes:

    1. Cut the potatoes. Learn how to below!
    2. Whisk together the remaining ingredients. In a big ol’ bowl.
    3. Toss the potatoes. In the big bowl. Make sure the potatoes are evenly coated.
    4. Roast the potatoes. In a pan that’s been preheating in the oven. This makes for perfectly crispy taters.
    Mix the seasonings.
    Toss the potatoes to coat.
    Roast until crispy.

    The key to this recipe is evenly cut potatoes. I’ve been doing it for years, but realize it may not be common knowledge of how to cut potatoes. Here’s how!

    How to Cut Potatoes:

    1. Cut the potatoes in half. The long way. It’s easier to cut cubes when there is a flat side to work with.
    2. Then cut the halves in half. The wide way. To make two flat potato disks, essentially.
    3. Cut the halves into thirds. The long way. To make long sticks of potatoes. Rotate the potatoes 90 degrees and…
    4. Turn the sticks into cubes. Voila! That easy! Now you have perfectly symmetrical chunks of potatoes that will roast evenly.
    Cut the potatoes in half.
    Cut the halves in half.
    Cut the halves into sticks.
    Cut the sticks into cubes.

    Other great potato recipes:

    • Buttery Mashed Potatoes
    • Grilled Potatoes in Foil Packets
    • Cheesy Scalloped Potatoes
    A closeup overhead shot of oven roasted potatoes with rosemary and mustard on a silver baking tray.
    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    Print Recipe
    5 from 2 votes

    Oven Roasted Potatoes with Rosemary and Mustard

    Crispy oven roasted potatoes are paired with earthy rosemary, spicy stoneground mustard, and just a pinch of brown sugar in this ultimate potato recipe!
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: Potato, Side Dish, Vegetarian
    Servings: 8 servings
    Calories: 251kcal
    Author: Amanda Gajdosik

    Ingredients

    • 2 lbs. Red or Yukon Gold potatoes washed well and cut into ½ inch pieces, skins left on
    • ½ cup olive oil
    • ¼ cup brown sugar
    • ½ cup stone ground mustard
    • 1 ½ - 2 tablespoon kosher salt more or less to taste
    • ½ tsp. freshly ground black pepper
    • 1 tsp. ground mustard
    • 1 tsp. granulated garlic
    • ½ tsp. onion powder
    • ¼ tsp. paprika
    • 1 tablespoon fresh rosemary leaves finely chopped

    Instructions

    • Preheat oven to 425 degrees. While oven is preheating, place a large rimmed baking sheet in the middle rack of oven.
    • In a large mixing bowl, whisk together everything but the potatoes until a thick paste forms. Dump in the potatoes and stir to coat.
    • Without removing pan from oven (although you can pull it out about halfway, very carefully) pour potatoes onto pan. You'll hear sizzling and popping - that's good! That's going to give the potatoes a nice crust!
    • Bake in preheated oven for 40 – 45 minutes, tossing potatoes after about 20 minutes. Remove from oven when potatoes are golden brown and easily pierced with a fork.

    Notes

    • Leftover potatoes can be stored in an airtight container in the fridge for up to three days.

    Nutrition

    Serving: 0.25pounds | Calories: 251kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 3239mg | Potassium: 520mg | Fiber: 3g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg

    Browse More Recipes!

    • A close up of crispy smashed potatoes topped with shredded parmesan cheese on a rimmed baking sheet.
      Buttery & Crispy Smashed Potatoes
    • A white bowl filled with mashed acorn squash and topped with butter pats and a sprinkle of brown sugar and cinnamon.
      Sweet & Buttery Mashed Acorn Squash
    • An acorn squash half that's been cooked in the instant pot is on a white plate topped with butter and brown sugar.
      How to Cook Acorn Squash in the Instant Pot
    • Slices of air fryer acorn squash are piled on a white plate.
      10 Minute Air Fryer Acorn Squash
    49 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cathryn says

      July 10, 2018 at 5:00 pm

      Looks tasty.

      Reply
      • Amanda says

        July 10, 2018 at 5:53 pm

        They’re delish! And super easy!

        Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • 3 Ingredient Iced Vanilla Latte
    • 5 Minute Vanilla Latte Recipe
    • Flaky, Tender Butter and Lard Pie Crust
    • Venison Sausage Breakfast Tacos (Customizable!)
    • Venison Breakfast Sandwiches (Freezer Friendly!)
    • Homemade Bulk Venison Breakfast Sausage - Perfect for Patties or Crumbles!
    • Pistachio Latte Recipe with Browned Butter Topping (Starbucks Dupe!)
    • How to Grind Fresh Venison at Home
    • 5 Minute Simple Syrup Recipe (Great for drinks!)
    • Ground Venison Tater Tot Nachos (Totchos!)

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Copyright © 2020 - 2023 Midwest Nice

    49 shares