These garlicky, herb and mustard roasted potatoes are baked to crispy perfection. This Whole30 and paleo side dish takes just minutes to throw together for an easy weeknight dinner and are delicious enough to be a crowd pleaser at any holiday meal. The potato side dish requires only a handful of simple ingredients, 30 minutes in the oven and reheats great for leftovers or breakfast.
Potatoes are hands down one of my favorite foods. There’s no type of potato I don’t like. However, roasted potatoes that are perfectly crispy on the outside and tender on the inside that have been baked with the best combination of butter and herbs will always be a go-to. Add a bit of mustard into the mix and you can’t go wrong.
These roasted potatoes are tossed in a quick homemade mixture made from ghee, garlic, mustard and herbs. The mustard I prefer to use for roasted potatoes is a grainy variety, my favorite being the stone ground mustard from Thrive Market is my favorite. It’s thick and chunky and less than $2.
These Whole30 mustard roasted potatoes take all of 5 minutes to whip together, starting first by combining the ghee and mustard mixture. The ghee here doesn’t have to be completely melted, but you do want it to be soft. If your ghee is at room temperature it should be soft enough without being solid and that will do just fine. If it is solid, you’ll want to microwave it for a few seconds to make it easier to both mix with the other ingredients and also to coat the potatoes.
The ghee I use and prefer is also from Thrive Market. It’s the cheapest per ounce I’ve found and a great quality. However, you can also find it at Target, Whole Foods, Walmart, Trader Joe’s, and most grocery stores, or on Amazon. Even more cost effective is making your own ghee (check out my easy slow cooker ghee recipe).
Whole30 Target Shopping Guide
Whole30 Walmart Shopping Guide
Whole30 Trader Joe’s Shopping Guide
Once everything is mixed together, you’re going to add that to the potatoes and make sure to coat them well. Any potato variety will do here. I prefer the smaller fingerling potatoes, golden potatoes or red potatoes. Try to cut them to roughly the same size so they cook evenly, and then place them cut side down onto a baking sheet after they’ve been tossed with the buttery mixture. If you’re wanting to double the recipe, you may need two baking sheets to avoid over-crowding.
These roasted Whole30 mustard potatoes are best reheated in the oven as leftovers, or repurposed into a breakfast hash, egg bake, or skillet dinner. I love when I have these left for my “clean out the fridge” meals because they pretty much go with any veggie and meat all tossed into a frittata or heated with leftover chicken, peppers, onions and a sauce in the skillet!
PrintRoasted Herb Mustard Potatoes
These garlicky, herb and mustard roasted potatoes are baked to crispy perfection. This Whole30 and paleo side dish takes just minutes to throw together for an easy weeknight dinner and are delicious enough to be a crowd pleaser at any holiday meal.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 1–1.5 lbs small potatoes (fingerling, golden, cut length wise peeled or unpeeled
- 3 tbsp ghee
- 2 tbsp stone ground mustard (the grainy variety)
- 2 tsp minced garlic
- 1.5 tbsp fresh minced rosemary or 2 tsp dried rosemary
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/8 cup chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper
- Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl
- Add potatoes and stir to coat evenly with the mustard mixture
- Arrange coated potatoes on the baking sheet, cut side down and bake for 15 minutes.
- Remove from oven, flip and place back in oven for an additional 15 minutes until the potatoes are tender and slightly crispy
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Erica says
I’ve made this recipe 4 times now since NYE, it’s that good! Goes great with pork. Thank you for the recipe!
Jess says
Loved these! Will make again.
paleobailey says
Thank you, Jess!! I’m so happy you loved them!
Zari says
Delicious !!
Courtney says
I made this tonight and it turned out great! My husband is so picky and he liked them too!
Jessic says
Would coconut oil work as a substitute for ghee? Or any other ideas for substitutes other than clarified butter? Thanks in advance!
paleobailey says
Yes you could use any other type of oil as an alternative. I might not use coconut oil as it has a strong taste and might be a bit off with the mustard and herbs. It will change the flavor a bit being it won’t have the nutty, buttery taste from the ghee but they’ll still be good if you use olive or avocado oil!!
Bill says
Not sure a lot of the stone ground mustard is whole30, so read the ingredients. Maybe use dijon instead?
paleobailey says
There are actually quite a few. This one from Walmart (and many grocery stores carry it): https://www.walmart.com/ip/Westbrae-Natural-Stoneground-Mustard-No-Salt-Added-8-Oz/25524725
This is the one I use most often: https://thrivemarket.com/p/thrive-market-organic-stone-ground-mustard?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635704528&utm_term=na&gclid=EAIaIQobChMItPuM9Y_o5gIVEdvACh0NvAJrEAQYAiABEgKs5PD_BwE
Koop’s brand is also Whole30: https://www.walmart.com/ip/Koops-Stone-Ground-Mustard-12-oz-Squeeze-Bottle/25875682
Anyway – lots of options!
Miranda says
Just wanted to say that my husband and I make these all the time and they are incredible! Our favorite dish to make them as a side to is grilled salmon. Yum! Something about the flavors of the mustard with the salmon really hits the spot. Thanks for another great recipe, Bailey!
paleobailey says
I’m SO glad to hear this!! Thank you so much for letting me know!
Jessica says
We aren’t paleo or following a whole30 diet, but the photo looked good and the recipe was, indeed, delicious! We will be making them again. I might add a little more mustard next time. Or at least look for another, more flavorful brand. I also added minced shallots because I had some leftover.
paleobailey says
I’m so glad to hear that!! Thank you, Jessica!
Shannon says
I love the zip that mustard adds. Very tasty
paleobailey says
Thank you!
Lucy says
I love roasted potatoes with rosemary, but I’d never thought of adding mustard! It sounds so yummy, I’ll have to try this recipe next time I do roasted potatoes 🙂
paleobailey says
Thank you, Lucy!!
Kelly says
Delicious! Have you tried making these in the air fryer?
paleobailey says
I haven’t yet!
E says
Would this recipe be good for sweet potatoes to make it paleo?
paleobailey says
You could try it! I haven’t, so I can’t say for certain how they’d turn out. That being said, I’ll leave some links for you to check out on why all potatoes have been considered to be included in Paleo for around 10 years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf.
https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
https://paleoleap.com/are-white-potatoes-paleo/
https://paleoflourish.com/why-arent-potatoes-paleo/
https://www.marksdailyapple.com/potatoes-healthy/
E says
Thank you for the articles I’m only just dipping my toe into paleo. It would be great if potatoes could be an in food for paleo (they’re my mom’s favourite carb). I’ll definitely be giving this a try with regular potatoes if they’re are back on the menu.
Eva B says
This was so so delicious! I added purple onion and roasted it with the potato! Thank you so much!