Ina Garten’s Mustard Roasted Potatoes

A few months ago, I won a cookbook from Joelen. I got to choose any Ina Garten cookbook I wanted. I chose Barefoot Contessa at Home. I love flipping through it to drool over the amazing photographs in the book. I finally decided to make something from the cookbook and these potatoes caught my eye. We had everything in the house, so I threw them together.

They are so simple and come out so elegant and delicious. I will definitely be making these again, including when we have company over for dinner. Next time, I think I’ll even bump up the amount of onions because the bits of caramelized onions were just fantastic.

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Mustard Roasted Potatoes

Yield: 6


2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon coarse ground black pepper
1/4 cup fresh parsley, chopped


Preheat the oven to 425 degrees F.

Cut the potatoes into one-inch cubes (halves or quarters for the small potatoes, several more cuts for the larger ones). Place potatoes into a large plastic bag with a zipper seal. Peel onion and cut in half. Slice crosswise to about 1/4 inch thickness to make half rounds and add to bag.

Add the olive oil, mustard, 2 teaspoons salt, and pepper to bag; seal, and toss together. This can be prepped a few hours in advance and left in the plastic bag until ready to roast.

Line a sheet pan with foil and spread potatoes and onions onto pan. Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occassionally to prevent sticking and for even browning.

Garnish with chopped parsley and more salt if needed and serve immediately.

Recipe from Ina Garten

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15 Responses to “Ina Garten’s Mustard Roasted Potatoes”

  1. #
    yumventures — March 5, 2010 at 1:51 pm

    I love roast potatoes, and the addition of mustard sounds amazing! I would probably throw some garlic cloves in there too — nothing better than roast garlic!

  2. #
    Pam — March 5, 2010 at 2:15 pm

    Wow! Does this ever sound and look delicious! Ummmmm! Love roast potatoes and mustard both and I can only imagine how excellent this dish is! I will be trying this! Thanks!

  3. #
    Katie — March 5, 2010 at 2:35 pm

    The color on those potatoes is just AMAZING! Looks fabulous!

  4. #
    Lauren — March 5, 2010 at 3:20 pm

    Roasted potatoes are a go-to winter side dish for me, and I’m always looking for a new recipe. This one is a keeper!

  5. #
    nutmegnanny — March 5, 2010 at 4:34 pm

    These look delicious! I bet the mustard adds a lot of delicious flavor…yum!

  6. #
    Kerstin — March 5, 2010 at 6:28 pm

    Mmm, these look great! I love roasted potatoes and make a similar version with horseradish mustard and lemon juice and they are so good. Such an easy recipe and a huge crowd pleaser!

  7. #
    Xiaolu — March 6, 2010 at 3:34 am

    There’s a similar recipe on Epicurious that also uses lemon juice and zest. Addictive!

  8. #
    Rene´s Bare Essentials — March 6, 2010 at 8:54 am

    I love ina gartens recipes! Ive made this one before it was amazing!

  9. #
    Krista B. — March 6, 2010 at 11:44 pm

    These look fabulous!

  10. #
    oneordinaryday — March 7, 2010 at 11:50 am

    I’ve never been disappointed by an Ina Garten recipe and this one looks wonderfully delicious too.

  11. #
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  13. #
    Brianna — August 14, 2014 at 10:00 am

    This may seem completely unimportant (or relevant) but is there any reason the onions didn’t make it to the final plate (picture)? Or maybe I’m just blind…

    • beantownbaker — September 2nd, 2014 @ 7:30 pm

      Great question! I think I just chopped them really small when I made them that time… Who knows, maybe I omitted them. I’ve made this recipe so many times and the onions are great, but sometimes I don’t have any on hand.

  14. #
    Lynn Bell — June 17, 2015 at 3:32 pm

    What did you serve with the potatoes and onions? I have only one oven so can’t roast at different temps at the same time!

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