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Mustard & Rosemary Roasted Potatoes

Martha Holmberg

Servings: four to six.

These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.


  • 1/3 cup plus 1 Tbs. Dijon mustard
  • 1/4 cup olive oil
  • 1 Tbs. dry vermouth or other dry white wine
  • 2 cloves garlic, minced
  • 1 Tbs. chopped fresh rosemary
  • 1 tsp. coarse salt
  • Freshly ground black pepper
  • 2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 730
  • Carbohydrates (g): 30
  • Fiber (g): 3
  • Protein (g): 4


  • Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.


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Reviews (10 reviews)

  • koerber | 04/07/2019

    Simple, elegant, delicious! I have made these so many times. Enjoyed by both adults & kids. Making them yet again as request for my husband's B-day dinner along with filet mignon & sautéed mixed veggies.

  • Georgiepa | 11/24/2016

    Always perfect!!!!! Thank you Molly!!!!!

  • Kikiak | 09/13/2015

    Made these last night and they were delicious! I think my oven runs a little hot so they cooked much faster than 50 minutes so its a good idea to check them early.

  • Jason123 | 07/17/2011

    These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.

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