These Easy Roasted Potatoes are the perfect side dish for any meal, ready in just 25 minutes with just 3 ingredients you already have in your pantry. Crispy on the outside, tender on the outside, and crazy delicious every time.
Learn how to make the easiest Oven Roasted Potatoes with just 3 ingredients and 25 minutes! Trust me, these potatoes never disappoint and couldn't be easier to prepare. Serve them with rotisserie chicken and some roasted vegetables for a quick and easy dinner.
The first time I started seeing recipes for roasted potatoes with mustard, I have to be honest, I wasn't really sure how I felt. Sure I loved oven roasted potatoes and I definitely love mustard, but I couldn't really wrap my head around putting them together.
But then one night staring at a bag of baby potatoes that only had a couple of days left and smelling the chicken that was roasting in the oven, I decided to take the plunge. And let me tell you, I am so glad I did.
Not only do these potatoes cook in just 25 minutes, but they also have so much flavor. It's such a genius combination with the savory mustard and creamy, earthy potatoes. It just works. Plus since the mustard does most of the work, there is no need to chop a bunch of herbs, mince garlic, or measure out lots of spices. They are so easy and so good and always crisp.
The Secret to Super Crispy Potatoes
- Cut side down: The key to getting them nice and crispy is to place the cut side down on the baking sheet. This allows the potato to get really crispy.
- Preheat the baking sheet: Place your baking sheet in the oven while it reheats. This helps to form that crispy edge as soon as the potatoes hit the pan. Just be careful placing the potatoes on the pan since it is hot.
- Single layer: Do not overcrowd the baking sheet. The potatoes need to be in a single layer and have some space. When they are crowded, they will steam instead of roast.
- Don't flip too early: If you find the potatoes are tricky to flip after just 10 minutes, just leave them. Forcing them to flip over can cause the crispy outside of the potato to stick to the pan and no one wants to lose the crispy edges.
Every time I serve these, we are fighting for the last potatoes. This side dish is easily in my family's top ten dishes. I guess this shouldn't be surprising since we all love mustard and crispy potatoes, but I just never predicted they would be so good.
Ingredients and Easy Swaps
- Potatoes: This recipe will work with most types of potatoes. Baby potatoes are my go-to but you could also use yukon gold potatoes, russet potatoes, fingerling potatoes, or red potatoes.
- Mustard: use dijon mustard or whole-grain mustard. Choose something you enjoy eating. Our go-to is Maile whole-grain mustard.
- Olive oil: Make sure to coat the potatoes with olive oil. Another neutral oil like avocado or vegetable oil will also work.
- Salt and pepper: If your potatoes taste bland at all, they probably need more salt. Kosher salt or sea salt will give the best flavor.
- Optional additions: Add some garlic powder, onion powder, sweet paprika, or a touch of cumin if you like. Just remember the mustard has a lot of flavor already so you don't need much.
Main Dishes to Serve with Roasted Potatoes
In my opinion, roasted potatoes go with pretty much any main dish and I will always happily enjoy them no matter what the entree. Here are some of my favorite things to pair with crispy potatoes.
- These potatoes are super flavorful, many times I will pair them with something simple like a roasted chicken or rotisserie chicken. Make a quick salad or throw some broccoli in the oven with the potatoes and dinner is ready.
- Fish is another great option for roasted potatoes, especially since it is low in calories and light. Salmon, white fish, or this Lemon Pepper Mahi Mahi would all work great.
- For a vegetarian option, serve roasted potatoes alongside some crispy tofu and roasted veggies for a hearty meatless meal.
- And I am always in the mood for some kind of crispy potato when we have burgers, especially these Healthy Ranch Burgers.
Tips for Making Easy Roasted Potatoes
- Add herbs: Want to kick things up a notch? Although these potatoes don't need anything extra, if you just can't help yourself, you can try adding fresh rosemary, fresh thyme, a squeeze of fresh lemon juice, lemon zest, fresh oregano, or parsley.
- Mustard: Since mustard is the workhorse in this recipe when it comes to flavor, make sure to choose really delicious mustard. I have made these with both Dijon mustard and whole grain mustard and we love both. The whole grain mustard has mustard seeds in it which will get nice and crispy in the oven and add a nice crunch to the potatoes. We haven't tried honey mustard yet, but that's next on the list.
- Add cheese: No one would be angry if you finished these potatoes with some freshly grated Parmesan cheese or a sprinkling of sharp cheddar.
- Cut the potatoes small: If you don't have baby potatoes, you can slice regular potatoes into thin wedges, cubes, or chuips. You just want to make them small enough that they will cook up in 25 minutes. I imagine this would work really well with sweet potatoes as well but haven't had a chance to try it.
- Don't flip too soon: It's really important to put the cut side down when placing the potatoes on the baking sheet if you want to get them as crispy as possible. This will result in the most crispy edges. On the same note, don't flip the potatoes if they seem to still be sticking to the baking sheet. Forcing them off the baking sheet before they are ready will cause the delicious crispy outside to stick to the baking sheet
What potatoes are best for roasting?
There are tons of different potatoes out there and it can be tough to know what is the best for which cooking technique. My favorite potato for roasting is definitely a Yukon Gold. It gets super crispy on the outside, has thin mild skin, and maintains a creamy exterior.
I also like roasting red potatoes. They get the crispiest in my opinion but the inside can get a little mushy if cooked too long. Russett potatoes, baby potatoes, and fingerling potatoes are also good options for roasting.
How do you keep roasted potatoes from sticking to the pan?
Assuming you have tossed the potatoes in a little bit of olive oil or sprayed them with cooking spray, your potatoes are most likely sticking because they are not yet ready to be flipped.
Potatoes stick to the pan until they get crispy and the skin releases from the baking sheet. If the potatoes are stuck to the pan, just wait! Most likely if you just wait a few more minutes, they will easily flip.
This is one of the most common mistakes when roasting potatoes. People don't wait long enough and force the potatoes off the baking sheet, leaving the crispy skin behind.
You can also add a sheet of parchment paper to the baking sheet to 100% guarantee the potatoes won't stick.
Frequently Asked Questions
Here are the most common questions about making these roasted potatoes.
There is no need to boil the potatoes before roasting. These potatoes will come out fork-tender when roasted in the oven without any parboiling.
Some recipes call for soaking the chopped potatoes in water before roasting. This process removes some of the starch and can make the potatoes crispier. However, I find that step isn't necessary if you use a preheated baking sheet and roast the potatoes at a high temperature in a single layer.
Easy Roasted Potatoes
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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