These Herb Roasted Poupon Potatoes couldn’t be any easier and are a wonderful side dish that is pretty effortless. Packed with flavor, caramelized red potatoes that are crispy on the outside, tender and fluffy on the inside, all coated with a tangy sauce.
This is truly simple and it just consists of red potatoes, mustard, olive oil and herbs. Delicious, easy and perfect with roasted chicken or whatever your serving this holiday season.
In trying to keep things easy for you I though I’d share a few side dishes today to help with your meal planning ideas. While you’re at it these Marinated Slow Roasted Onions could easily be made at the same time!
I almost ate half the batch for this post. Yes, me alone. Shameless, right? They’re just addicting. Dave asked why I only made one serving and where was mine! Ha, funny guy.
Everyone is planning their upcoming holiday menus and I thought this would be a perfect side dish for you to try. Today is a double feature, so check out my other recipe for you, these Marinated Slow Roasted Onions. Heavenly! Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Related Posts
Herb Roasted Poupon Potatoes
Ingredients
- 8 medium red potatoes
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
- 1/3 cup Grey Poupon Dijon Mustard
- 2 tbsp olive oil
- 1 tbsp chopped garlic
- 1 tsp fresh rosemary chopped
Instructions
- Preheat oven to 400°F. In a small bowl whisk together the mustard, oil, garlic and rosemary. Set aside. Wash, quarter then quarter again each potato.
- In a large oven roof skillet (like cast iron) over medium-high heat add butter and cook potatoes for 8-10 minutes until golden brown on edges. Season with salt and pepper then transfer to oven to roast for 30 minutes.
- Remove pan from oven and add mustard sauce to roasted potatoes. Stir to coat evenly and cook on medium-high heat for 5 minutes on stovetop. Serve with chopped parsley or more rosemary if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
They look very nice. Can you tell me how many grams of mustard you use (not used to cup measurements). The jars of mustard I can buy is 215 grams. Thanks
H there Norma! In the recipe instructions is a option to change to measurements to Metric also. I believe it makes it 83 grams. Hope this helps. Cheers!
Are you kidding? I applaud you for stopping yourself at half the batch. These look so good, I’m sure I could eat the entire batch!
Thanks Jeff, these are quite good. Perfect as a side, with dinner or brunch. Just eat within a day or so, I froze a batch and no bueno.
Loving this holiday side dish inspiration Kevin – you definitely have kicked potatoes up a delicious notch!
Thanks Kate,! These never disappoint me, hope you give them a try. 🙂
Mustardy potatoes served with sliced roast beef, and lemony broccoli. That is my number one comfort meal. My mom served something similar quite often. Now I can (attempt) a recreation with this recipe. GREG
Now YOU got me hungry Greg!
These look absolutely scrumptious Kevin! And during the holidays I’m so into easy! And those slow roasted onions! Hello…YUM!
Thanks Mary Ann, it’s a good one no matter the day or holiday. I double the batch and save for the weekend Sunday breakfast too. Makes things go quicker. 🙂
I love roasted potato, yet we don’t have this potato which is quite better for roasting, I’m gonna try mustard with it, and I may sprinkle some cheese in it, i like it, thanks for sharing
Any potato would be fine Farida and the melted cheese on top sounds lovely!
They do sound heavenly! This is a dish that would go quickly in my house. In fact, my husband and I may be fighting over who gets to finish it off – hubby was born and raised in Germany so he has a bit of a love affair with all things mustard. Pinning, bookmarking, making!
Thanks Kathleen! After photographing them they were a little cold and I will say they are just as good as hot! 😉
You say this is a side dish, Kevin, and I’m saying this makes a perfectly acceptable main, because this girl LOVES her taters! Seriously, these look unbelievably delicious, buddy!!! Crispy potatoes with mustard and herbs?! YAAAHSSS! All day long, yes yes yes yes yes yes!! These would be great for a holiday side, if I’m forced to share, but I’m going to need to quadruple the recipe! Pinned! Cheers!
Carb-tastic goodness, right? Thanks Chey. 🙂
Hey Kevin! Another great side! I do love roasted potatoes and the Dijon and rosemary take these over the top! Adding this to the holiday list!
This makes me smile. I’ll be emailing you in a few to answer your holiday grub answers, although that’s making think a long way back! 😉
This mustard, olive oil and herb combo is how I love to season lamb chops, but I never considered it for potatoes. It sounds and looks incredible! I don’t blame you a bit for gobbling these down! 😉
I say do them both and Dave and I could be there by dinner. 🙂
I love Dijon mustard! I put it on practically everything…but I’ve never thought about tossing roasted potatoes in it. Definitely need this to happen soon. Looks amazing!
Thanks Dave. I’m a mustard person myself mayo no bueno. These are super easy and quite tasty.
This year’s Thanksgiving at my house might be only me, Dave and Ryan with a few filet mignons and quiet music/football. You just decided the side dish for the steaks, so thank you very much (not that I’m waiting that long to make these beauties)! Lol about eating your portion before dinner. Been there done that. ;D Have a great week, my friend. I’m off to check out that onion recipe!
Thanks Sally! Good thing about these is no one need wait for a holiday to eat them! 🙂