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My meal plans are rooted in simple weeknight dinners that come together as quickly as possible, so it should come as no surprise that my side dish preferences follow suit. That's just part of the reason these roasted potatoes are currently on repeat. It's also because they go with everything. Whatever you do, just don't mistake their simplicity and short ingredient list for small flavor. Partnered with grainy Dijon, these potatoes have a pop of tang to complement their crispy, crackly edges.
The key to nailing this recipe and bringing ultra-crispy roasted potatoes to the table is easy. A fiery-hot oven is always essential, and just as important is how the potatoes are arranged on the baking sheet. To get the crispiest results, first roast the potatoes cut-side down on the baking sheet; the hot pan sears the flat, fleshy surface, creating that irresistible deep-brown, crackly layer you're after.
Serves 4 to 6
2 pounds small red potatoes, halved or quartered if large
2 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425 F.
Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet, and arrange the potatoes so they are cut-side down.
Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
This article is written by Kelli Foster from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.