These Dijon Roasted Red Skin Potatoes couldn’t be any easier! Red skins and onions are roasted in Dijon mustard and garlic infused olive oil until crispy!

You just can’t have crispy-skinned chicken and soggy potatoes.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

I high-jacked this recipe from Ina Garten and only made a few minor changes. Like I used more potatoes, Dijon mustard and instead of regular olive oil I used garlic infused. Other wise it’s totally her recipe. Sort of.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

First gather your ingredients. When a recipe only calls for 5 ingredients and two of them are salt and pepper, I’m instantly smitten. Especially when I have a lot going on in the kitchen already.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Next, wash and dry 3 pounds small red-skinned potatoes. The original recipe calls for two and a half pounds. But my bag came with 3 pounds… so I used them all. No sense hurting any potatoes feelings and leaving them out. Wait. What?

Next, quarter the potatoes so they are in bite-sized pieces.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Then toss those onto your aluminum sheet pan.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Next, halve, peel and slice up two small yellow onions.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Then, break the slices of onions apart and throw them on top of the potatoes.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Next, drizzle the whole mound with 3 tablespoons of garlic infused olive oil.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Next measure and plop two and a half tablespoons of Dijon {country style} grainy brown mustard on top of the onions and potatoes.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Now there’s only one thing left to do. Roll up your sleeves, remove all jewelry and start tossing.

Dijon Roasted Red Skin Potatoes l SimplyScratch.comDijon Roasted Red Skin Potatoes l SimplyScratch.com

Next, spread them evenly on the sheet pan and pop them into a preheated 425 degree oven for 45-60 minutes until golden and crispy, turning only once.

 

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

Crispy and delicious Dijon Roasted Red Skin Potatoes. Right after you pull them out of the oven season with some kosher salt and fresh cracked black pepper.

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

For a pop of color, I like to sprinkle with chopped fresh parsley.

Garlic, mustard, caramelized onions and potato. Need I say more?

Enjoy! And if you give this Dijon Roasted Red Skin Potatoes recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Dijon Roasted Red Skin Potatoes l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Dijon Roasted Red Skin Potatoes
Yield: 6 servings

Dijon Roasted Red Skin Potatoes

These Dijon Roasted Red Skin Potatoes couldn't be any easier! Red skins and onions are roasted in Dijon mustard and garlic infused olive oil until crispy!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 3 pounds small red-skinned potatoes, quartered
  • 2 small yellow onions, halved, peeled and sliced vertically
  • 3-1/2 tablespoons garlic infused olive oil
  • 2-1/2 tablespoons country-style (slightly grainy) Dijon mustard
  • chopped fresh parsley, about two tablespoons
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 425°.
  2. Grab a rimmed aluminum sheet pan and add the quartered red-skins and sliced onions.
  3. Drizzle with 3-1/2 tablespoons garlic olive oil and 2-1/2 tablespoons of the grainy Dijon mustard.
  4. Toss with you impeccably clean hands and spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  5. Once crispy and golden, season with kosher salt, black pepper and the chopped fresh parsley.
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