Roasted Potatoes with Mustard and Thyme are a simple yet incredibly flavorful side dish that transforms basic potatoes into a fragrant, golden, perfectly seasoned delight. The combination of old-fashioned mustard, fresh thyme, shallots, and a touch of balsamic creates a rich, aromatic coating that caramelizes beautifully in the oven. This recipe pairs wonderfully with roasted chicken, grilled meats, fish dishes, or even as a standalone snack.

Ingredients

800 g frozen potatoes or small fresh potatoes
2–3 shallots or red onions, finely minced
2 tablespoons old-fashioned mustard
3 tablespoons olive oil
1 tablespoon balsamic vinegar, optional for deeper flavor
2–3 sprigs fresh thyme
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 teaspoon sweet or smoked paprika, optional

Instructions

Prepare the Potatoes

If using frozen potatoes, keep them as they are. If using fresh small potatoes, wash them well and cut them in halves or quarters depending on size. Pat them dry to help them crisp up.

Make the Mustard Marinade

In a large bowl, combine the mustard, olive oil, balsamic vinegar if using, garlic powder, salt, black pepper, and paprika. Whisk until the mixture becomes smooth and fragrant. Add the minced shallots and mix again to evenly distribute the flavors.

Season the Potatoes

Add the potatoes to the bowl and toss thoroughly, making sure every piece is well coated with the mustard-thyme mixture. Add the fresh thyme sprigs and gently mix them in.

Roast the Potatoes

Transfer the seasoned potatoes onto a baking sheet lined with parchment paper. Spread them out in a single layer to ensure proper caramelization. Roast in a preheated oven at 200°C (400°F) for 35–45 minutes, flipping them halfway through cooking until they become golden, crispy, and lightly caramelized around the edges.

Finish and Serve

Remove the potatoes from the oven and discard the thyme sprigs. Taste and adjust seasoning if needed. Serve hot with your favorite main dishes or enjoy them on their own as a savory snack.

Success Tips

• For extra crispiness, roast the potatoes on the top rack during the last 5 minutes.
• If using fresh potatoes, soak them briefly in cold water to remove excess starch, then dry them well.
• Add a spoon of honey to the marinade for a lightly sweet, caramelized flavor profile.
• You can replace balsamic vinegar with lemon juice for a brighter, fresher taste.

Variations

• Add whole garlic cloves to roast alongside the potatoes.
• Substitute thyme with rosemary for a stronger herbal aroma.
• Mix in chopped carrots or sweet potatoes for a colorful blend.
• Add grated Parmesan during the last 10 minutes of roasting for a crispy cheesy finish.

FAQ

Can I prepare this recipe with regular mustard?
Yes, but old-fashioned mustard provides better texture and flavor. Adjust the amount if your mustard is stronger.

Can I use air fryer instead of oven?
Absolutely. Cook at 190°C (375°F) for about 20–25 minutes or until crispy.

Do the potatoes need to be thawed first?
No. Frozen potatoes can go straight into the marinade and then the oven.

How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispiness.

Conclusion

Roasted Potatoes with Mustard and Thyme are a versatile and flavorful side dish that elevates any meal with minimal effort. Their crispy exterior, tender center, and herb-mustard aroma make them truly irresistible. Whether prepared for family dinners or festive gatherings, these potatoes always deliver warmth, comfort, and unforgettable taste.