Side dish

Crispy Roasted Potatoes with Mustard and Horseradish

Yummy crispy roasted potatoes tossed in whole grain mustard and horserdaish! These are perfect for serving with your Sunday roast!

To recipe
crispy roasted potatoes with mustard and horseradish
Recipe insights & TIPS

Crispy roasted potatoes tossed with whole grain mustard and fresh horseradish! This is a fantastic side dish to go with your Christmas roast.

crispy roasted potatoes on a. platter with a fork

The potato must be one of the most versatile vegetables around. Whether you like them mashed with gallons of butter, scalloped with garlic and cream or just roasted there's definitely a potato recipe somewhere out there for you! You might have seen smashed potatoes also, where the potato ends up with a crispy crust and these potatoes remind me of them. These crispy roasted potatoes are from my friends latest cook book, The Ultimate Guide to Vegetable Side Dishes and being a potato fan, I had to try these! They're cooked until crispy and covered in an addictive mustard and horseradish dressing, perfect served with any roast beef recipe for Christmas. If you're looking for Christmas gift ideas, Rebecca's book is perfect for jazzing up those boring side dishes!

Tips for making these crispy roasted potatoes

  • Don't over boil the potatoes before the roasting part. If you boil them too much they will turn soft and break up easily in the oven.
  • Make sure to turn the potatoes over a few times while roasting to give them a nice even crisp on all sides.
  • Use wholegrain mustard for the best flavor.
  • Russet potatoes are the best generally for roasting or mashing.
  • The recipe calls for peeled potatoes but you could easily just scrub them claim and keep the skins. I usually do this with all of my potato recipes but it's a personal choice.
  • Sprinkle generously with flakey sea salt before serving.

What is the perfect roasting temperature for potatoes?

High heat is what makes a good roasted potato. You need to seal the flavor in immediately and create a nice crispy outside layer with soft potato on the inside. Set your oven to 450 degrees Fahrenheit for these crispy roasted potatoes.

Do I need to soak these potatoes in water first?

No, because they are boiled first. Soaking s usually done when frying which detracts the starch making the fries or potatoes even crispier.

crispy roasted potatoes next to the recipe from the cook book

What can I served these crispy roasted potatoes with?

  • Prime rib or any roast beef dish.
  • Cold, as a potato salad.
  • Turkey or chicken with gravy and vegetables.
  • Meatloaf.
  • With garlic aioli as a dip.

Can I make them ahead of time?

This is a great idea because they will only require warming up in the oven which will return that crispy outside layer and save you a lot of time to focus on another part of dinner. Make them the night before and store them in the fridge. Reheat in a 400 degree oven for about 20 minutes.

close up of crispy roasted potatoes tossed in mustard and horseradish
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Roasted potatoes tossed with whole grain mustard and fresh horseradish! This is a fantastic side dish to go with your Christmas roast.

Side dish
45 minutes
Total TIME:
55 minutes
10 minutes


  • 4 large russet potatoes, halved and quartered
  • 1 tbsp kosher salt
  • ⅓ cup olive oil, divided
  • 3 tbsp whole grain mustard
  • 3 tbsp prepared horseradish
  • 3 tbsp chopped parsley

Ingredient Swaps


  1. Preheat the oven to 450°F and line a sheet pan with foil.
  2. Bring a large pot of water to a boil and boil the potatoes until soft but not falling apart.
  3. Drain the potatoes in a colander and let air dry for a few minutes.
  4. Spread the potatoes out on the pan and drizzle with ¼ cup of the olive oil. Gently toss them to coat with the ol.
  5. Roast in the oven for 25 minutes and then shuffle them around to promote even cooking.
  6. Roast for another 25 minutes.
  7. In a bowl combine the remaining olive oil, mustard and horseradish.
  8. Toss the potatoes in the mustard mixture and then place back on the pan and roast for a final 10 minutes.
  9. Serve with chopped parsley on top and season with extra salt and pepper if needed.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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