Ina Garten’s Mustard-Roasted Potatoes

updated Apr 14, 2020
Mustard-Roasted Potatoes
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mustard roasted potatoes on sheet pan
Credit: Quentin Bacon

Roasting potatoes at high heat makes them crisp on the outside and tender inside. If you want to prep the potatoes early, store them covered in water to keep them from turning brown. When you’re ready to roast them, drain the water and add lots of mustard and seasonings.

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Mustard-Roasted Potatoes

Serves 6

Nutritional Info


  • 2 1/2 pounds

    small red potatoes

  • 2

    yellow onions

  • 3 tablespoons

    good olive oil

  • 2 tablespoons

    whole-grain mustard

  • Kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1/4 cup

    chopped fresh flat-leaf parsley


  1. Preheat the oven to 425 degrees.

  2. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.

  3. Serve hot sprinkled with the chopped parsley and a little extra salt.

Recipe Notes

Reprinted from Barefoot Contessa at Home. Copyright © 2006 by Ina Garten (Clarkson Potter/Publishers, Penguin Random House). Photographs © 2006 by Quentin Bacon.