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These oven roasted potatoes are tender and buttery on the inside and perfectly crispy on the outside. Tossed together with olive oil, whole grain mustard, garlic, salt, and pepper and baked at a high temperature— these potatoes will be the star of show!

The Best Oven Roasted Potatoes

Christina
These oven roasted potatoes are tender and buttery on the inside and perfectly crispy on the outside. Tossed together with olive oil, whole grain mustard, garlic, salt, and pepper and baked at a high temperature— these potatoes will be the star of show!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dinner
Servings 4 servings

Ingredients
  

  • 10 medium yukon gold potatoes, chopped
  • 1 small yellow onion, halved and thinly sliced
  • ¼ cup olive oil
  • 3 Tablespoons whole grain mustard
  • ½ teaspoon garlic powder
  • 1 and ½ teaspoons salt
  • 1 and ½ teaspoons freshly ground black pepper
  • 3 Tablespoons fresh parsley, chopped
  • 2 Tablespoons chives, chopped

Instructions
 

  • Preheat the oven to 425°F. Set aside a large baking sheet. Cut the potatoes in like-size pieces and place into a large bowl. Add in the onions.
  • Whisk together the olive oil, mustard, garlic powder, salt, and pepper. Pour the mixture over the potatoes. Spread the potatoes onto the baking sheet evenly. Bake for 50 minutes, stirring once halfway through.
  • Remove from the oven. Sprinkle on parsley and chives. Leftovers stay fresh in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: These potatoes can be made up to 5 days in advance. Store in the refrigerator. 
  2. Potatoes: I prefer to use gold potatoes for the buttery texture and flavor but any potatoes will work. 
Keyword oven roasted potatoes, potoates
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