These rosemary dijon roasted potatoes are a delicious savory side. They make a great alternative to the traditional butter roasted potatoes. Add them to your dinner plans!

I’m on a bit of a rosemary kick lately.

Partly because it’s the only herb that is actually still alive on my front porch, partly because come the cooler weather, rosemary trumps basil as my favorite herb and I start putting it in everything.

I understand that people either love or hate it, but I’m a lover. It’s all the smells of the holidays in a cute little green sprig.

Rosemary Dijon Roasted Potatoes
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As the weather gets cooler, I stop wanting quinoa and “healthy” grains alongside my meal and crave warm hearty dishes instead.

Is there anything more comforting and warm than roasted potatoes?

Rosemary Roasted Potatoes

I think not.

Rosemary Roasted Potatoes with Dijon

Usually, roasted potatoes in my family means a hefty amount of butter to coat and crisp them up.

Now, there’s nothing wrong with some butter but if I’m going to eat potatoes for the next 6 months while in hibernation over here, I want to at least attempt to make them waistline friendly.

Mustard and rosemary are the perfect combination for these red potatoes that will still keep your taste buds intrigued.

Rosemary Dijon Potatoes

These things are like Lays, you can’t eat just one. Not that you’d want to anyway.

MORE POTATO RECIPES TO TRY:

Air fryer baby potatoes
Roasted pesto potatoes
Greek potato casserole
Air fryer hasselback potatoes
Mashed red skin potatoes

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Rosemary Dijon Roasted Potatoes

Servings: 4 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
These rosemary dijon roasted potatoes are a delicious savory side. They make a great alternative to the traditional butter roasted potatoes. Add them to your dinner plans!

Ingredients 

  • 4 medium red potatoes
  • 1 1/2 tablespoons fresh rosemary, minced
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey mustard
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • salt & pepper

Instructions 

  • Preheat oven to 425 degrees.
  • Grease a 9X9 or similar baking dish.
  • Wash and cut potatoes into 1 inch cubes.
  • Transfer to a bowl and toss with rosemary, mustards, olive oil, lemon and lots of salt & pepper to taste.
  • Transfer to baking dish and bake for about 1 hour, tossing a few times.

Nutrition

Serving: 1SERVINGCalories: 272kcalCarbohydrates: 44gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 1mgSodium: 353mgFiber: 4gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
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What food do you find comforting in the colder months?

What’s your favorite herb?

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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22 Comments

  1. I love soups and casseroles during the cold months, I try to avoid the oven as much as I can during the summer. And I need to try these roasted potatoes, they look amazing :) Thank you!

  2. Soups are definitely my number one! Anything warm usually does the trick but there is something incredible about soups/stews/chilis that can do magical things to a cold body!

  3. NOTHING pairs better with rosemary than roasted potatoes!!! Love this dish!

    I find my herb preferences change so much with the seasons– in the summer, I’m all about basil, but winter is all about rosemary and thyme to me :-)

  4. Where was this post last night when I made us chicken and couldn’t figure out what to make to go with it? :) It looks delicious!

  5. I usually just do oil, rosemary and pepper in a bag and shake ’em up. I like the idea of the mustard. Must try!

  6. yum! I had comforting potatoes last night – cheese n’ broccoli twice-baked potatoes actually, and they were wonderful!

  7. I love the addition of honey mustard! Its one of my favorite condiments. I think my favorite condiments are basil and garlic powder. And maybe dill.