Mustard Baked Potatoes with Olives
Crispy, flavorful, and irresistibly tangy, these Mustard Baked Potatoes with Olives are a must-try side dish that will elevate any meal. Perfectly roasted bite-sized potatoes are tossed in a zesty mustard dressing made with both Dijon and whole-grain mustard, infused with garlic, rosemary, and a touch of white wine vinegar for a bold and savory flavor profile. As the golden potatoes emerge from the oven, they’re mixed with briny, chopped olives for a delightful salty kick and topped with fresh parsley for a vibrant finish. With only 15 minutes of prep time, this easy recipe is a beautiful balance of crunch, creaminess, and sharp, herby accents, making it ideal for weeknight dinners or special occasions. Perfectly paired with roasted meats, grilled vegetables, or served as a standalone appetizer, these mustard-roasted potatoes are a guaranteed hit.
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Recipe Information
Ingredients
- 1000 grams Small potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 1 tablespoon White wine vinegar
- 2 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Pitted olives (green or black), chopped
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash the potatoes thoroughly and cut them into bite-sized pieces, leaving the skin on for extra texture and flavor.
In a large mixing bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, white wine vinegar, minced garlic, rosemary, salt, and black pepper until well combined.
Add the potato pieces to the bowl and toss them until they are evenly coated with the mustard mixture.
Spread the coated potatoes out in a single layer on a large, parchment-lined baking sheet. Ensure there is space between the potato pieces for even cooking.
Bake in the preheated oven for 35-40 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the edges.
Remove the baking sheet from the oven and let the potatoes cool slightly for 5 minutes.
Transfer the baked potatoes to a serving bowl and gently toss them with the chopped olives.
Garnish with fresh parsley, if using, and serve warm.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
