These Dijon Roasted Redskin Potatoes couldn’t be any easier! Redskin potatoes and onions are roasted in a garlicky Dijon mustard until tender, deeply golden and crispy!
You just can’t have crispy-skinned chicken and soggy potatoes.
Lucky for you, I have the perfect recipe. A quick and super simple recipe that is crazy flavorful. To say I love this recipe, is an understatement. I love the simple ingredients and how if fills my home with the most incredible aroma.
I serve these potatoes with just about everything from chicken, to prime rib to seafood.
To Make These Dijon Roasted Redskin Potatoes You Will Need:
- dijon mustard
- garlic infused olive oil
- redskin potatoes
- 2 medium yellow onions
- kosher salt
- freshly ground black pepper
Preheat your oven to 425°.
In a large bowl, measure and add 3 tablespoons garlic infused olive oil, 2 heaping tablespoons grainy dijon mustard (I like grey poupon country style) and 1 teaspoon kosher salt.
Grab a whisk and stir until combined.
To the bowl with the garlicky dijon, add in 3 pounds halved (or quartered if large) redskin potatoes and 2 medium yellow onions that have been chopped.
Use a spatula and toss until coated thoroughly.
Next, spread them evenly onto a sheet pan. I line mine with parchment for easy clean up.
Slide the pan into your preheated 425° oven for 30 to 35 minutes or until golden and crispy and a fork pierces a potato easily.
Crispy and delicious Dijon Roasted Red Skin Potatoes. Right after you pull them out of the oven, serve seasoned with a few pinches kosher salt, lots of fresh cracked black pepper.
For a pop of color, I like to sprinkle with chopped fresh parsley.
Garlic, mustard, caramelized onions and potatoes. Need I say more?
Enjoy! And if you give this Dijon Roasted Redskin Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Dijon Roasted Redskin Potatoes
- 3 pounds small redskin potatoes, halved and quartered if large
- 2 medium yellow onions, chopped
- 3 tablespoons garlic infused olive oil
- 2½ tablespoons country-style Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- Preheat your oven to 425°. Line a rimmed sheet pan with parchment paper.
- In a large bowl, measure and add in the olive oil, dijon and kosher salt. Whisk to combine.
- Add in the potatoes and onions. Toss to coat.
- Spread the potatoes and onions evenly on the sheet pan. Roast on the middle rack of your preheated oven for 30 to 35 minutes. Rotate the pan halfway through. DO NOT STIR OR FLIP.
- Once crispy, golden brown and easily pierced by a fork, season with more kosher salt (to taste), lots of freshly ground black pepper and the chopped fresh parsley.
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Oh my, yum! I will certainly be trying these! Thank you!
I love red potatoes and these flavors are just perfect!
These are the most perfectly crisped taters ever!
Glo. ri. ous. Roasted red skinned potatoes are indeed my jam!!
I’m lovin’ the sound of these!!
Uhmmm yes please?!
Oh hot damn do these look great!
okay first of all, LOVE INA. just needed to profess 😉
second, these potatoes are being made next week. FO SHO
Ugh, so yummy… I have no words.
Roasted potatoes are the best. These sound so tasty!
I love the marriage of flavors in this! And I’m sure this would go well with anything and everything!
Say no more! This one is for me! Many thanks for this yummy recipe, will perfectly do for my lunch tomorrow!
I love your thinking… you can’t have soggy taters with crispy chicken! the best rationale EVER to make a crispy little stand out side dish. You can NEVER have enough potato side dish recipes and I love the simplicity of this one 🙂 Oh and did I mention how much I LOVE mustard? perfecccct.
These look absolutely delicious!
I love crispy red potatoes and don’t make them nearly often enough! Thanks for the reminder that these little guys are sooo delicious! I love that you added mustard, I’ll definitely have to give this a go!
I have been using this Ina recipe for quite a while and it is the best ,……. in fact everything Ina is the best.
What I do is put a piece of parchment paper on my baking dish and they still crisp up and zero clean-up !!!!! Sometimes I can reuse the parchement paper a couple of times before I have to throw it away .
I want this in my kitchen now!
I love roasted red potatoes! The addition of mustard sounds great!
I love, love… did I mention?… love the mustard on these roasted potatoes!!!
This looks delicious. I may try it and add green peppers too! Thanks for the recipe!
I never thought to put mustard on potatoes. Thank you for sharing! I’ll definitely be making these some time soon!
Ran across your recipe while researching some ideas for “roasted potatoes”. Awesome recipe! I normally use Yukon Gold potatoes but I will definitely try redskins.
Thanks for the great idea. Pictures are good too.
Thank you, Bob! Happy New Year!
We made these tonight with my venison meatloaf. I think they were the star of the meal. Exactly what I was craving.
I’m so glad you enjoyed this recipe, Julie! And venison meatloaf?! I’d be so honored if you would share your recipe with me!