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).
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!Print
- 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
- 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
Keywords: Whole30, Whole30 Side Dish, Paleo, Whole30 Potatoes
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