Crispy Oven-Roasted Potato Cubes
These crispy-edged cubed roasted potatoes are seasoned with ground mustard and fresh rosemary, making them a terrific potato side dish. For this recipe, my preference is Yukon gold or red potatoes because of their buttery flavor but also because these types of potatoes don’t need to be peeled first.
Servings: 8 servings
Calories: 251kcal
Ingredients
- 2 pounds 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 tablespoons 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