Roasted potatoes are one of my favorite sides to make because there are so many ways to make them (like these Parmesan & Chive Roasted Potatoes). They're also very easy to make with minimal prep, and they're hard to mess up.
I'm a big fan of mustard in general, and at any given time I usually have at least three or four varieties of mustard in my fridge. I love the flavor profile and smooth texture of Dijon mustard. You can learn more about Dijon mustard in this post by My French Recipe.
Roasted Potato Tips & Recipe Notes
What kind of potatoes can be used? I usually roasted potatoes with a medley of baby red, yellow, and purple potatoes, but really any kind of baby potatoes will do. I get the larger baby potatoes and slice them in half longways. Fingerlings are also a solid choice. You can also use Yukon Gold or Russet potatoes can also be used, but slice them into wedges due to their larger size.
Cut the potatoes into even sizes. With the baby potatoes, I slice them longways. I find that they get crispy on the outside this way but stay fluffy inside. Cut the potatoes into approximately even sizes so they roast evenly. Sometimes there are one or two potatoes of a batch that are larger and I end up cutting those into wedges even though the others are halved.
What can I use instead of shallots? Shallots have a distinctive flavor. For this particular recipe, I'd recommend 2 to 3 tablespoons of very thinly sliced sweet onions.
Use convection if you have it. Convection is amazing for roasting. If your oven has convection bake and convection roast settings, use convection bake. Convection roast. Convection roast usually uses the broiler, which can be too intense for roasted potatoes that need a longer cooking time to be cooked all the way through.
Roasted Potatoes With Dijon, Shallots, and Tarragon
Equipment
Ingredients
- 1 lb baby potatoes sliced in half longways
- 1 small shallot sliced thin
- 2 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt
- 1 tablespoon Dijon mustard
- ½ teaspoon dried parsley
- ½ teaspoon tarragon
Instructions
- Preheat oven to 400℉. If using convection, use convection bake and not convection roast.
- Toss potatoes and shallots together in a large mixing bowl.1 lb baby potatoes, 1 small shallot
- Add olive oil and Dijon and stir until potatoes and shallots are evenly coated.2 tbsp olive oil, 1 tbsp Dijon mustard
- Add kosher salt, parsley, and tarragon. Stir to coat.½ tsp kosher salt, ½ tsp dried parsley, ½ tsp tarragon
- Transfer to a rimmed baking sheet. Distribute potatoes in an even layer. If a lot of the shallots are on the baking sheet rather than stuck to potatoes, pick them up and place them onto the potatoes.
- Roast the potatoes for 15 minutes. Remove from the oven and flip the potatoes.
- Return potatoes to the oven and cook for an additional 10 minutes or until potatoes are cooked through.
Notes
Nutrition information is an estimate for one serving.
