Rosemary Mustard Potatoes
Let’s resurrect the potato, shall we? These Rosemary Mustard Roasted Potatoes are crispy on the outside, fluffy on the inside, and bold enough to upstage your main dish. You’ve been warned.
Servings
6
Ready In:
1 hour, 10 minutes
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
🥔✨ The humble potato is back and better than ever—with a crispy, golden glow-up. These Rosemary Mustard Roasted Potatoes are the ultimate side dish that might just upstage your main. Crispy edges, fluffy centers, a hint of mustard sass, and a sprinkle of rosemary charm.Â
While I was born in England, my fierce, wonderful, and very funny Irish mother insisted—repeatedly and with great theatrical emphasis—that I was half Irish. The reality? I’m not English at all. Born there, yes. But genetically? Not a crumpet in sight. My father was Welsh, my mum was from southern Ireland (Eire), which means I am precisely zero parts English and 100% confused. I only discovered this identity twist while going through the joyful labyrinth known as the green card process. I can technically call myself British—thanks, Dad—but not English. Still confused? Join the club. But here’s one thing that never confuses me: the deep-rooted love the Irish (and pretty much all Brits) have for potatoes. They’re practically a food group.
I’m not sure when I stopped eating them. One day, my brain—likely influenced by social media and a kale smoothie—decided that starch was the devil’s carbohydrate. Sure, I still flirted occasionally with a cheeky french fry (or “chip” as my inner child still calls them), but the glorious, versatile potato was benched for far too long.
Growing up in Manchester, “Tea Time” (aka dinner) was an unshakable combo of meat and potatoes, with the occasional overcooked vegetable thrown in for good measure—sometimes so mushy they didn’t require chewing. My lovely, mad Irish mother wasn’t exactly a culinary wizard, but what she could do was make a mean roast potato. Her secret? Meat fat. Possibly a heart attack in the making, but delicious nonetheless.
Ingredients
- 2 1/2 pounds red bliss potatoes
- 2 yellow onions
- 3 tablespoons good olive oil (the kind that doesn’t scream “budget bottle”)
- 2 tablespoons whole-grain mustard
- 1 teaspoon fresh rosemary, finely chopped
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh parsley (optional, but it makes you look fancy)
Step by Step Instructions
- Preheat the oven to 425°F.
- Cut the potatoes in halves or quarters, depending on their size and your patience.
- Bring a large pot of salted water to a boil and add the potatoes. Boil for 10 minutes—just enough to soften them slightly without turning them into mash.
- While the potatoes are having their spa moment, peel and slice the onions into 1/4-inch-thick half-rounds.
- Drain the potatoes and return them to the pot. Add the onions.
- Toss everything together like you’re in a rustic cooking show—add olive oil, mustard, rosemary, about 2 teaspoons of salt, and pepper. Get your stir on until everything’s well-coated.
- Spread the mixture onto a baking sheet in a single, happy layer.
- Bake for 45 minutes to 1 hour, tossing occasionally with a metal spatula so everyone gets golden and crispy. (No potato left behind!)
- Serve hot, with a sprinkle of parsley and maybe a little extra salt, depending on your sass level.
Notes:
Surprisingly fabulous served cold in a salad—if you have any left over, which you won’t.
