Barefoot Contessa Mustard Roasted Potatoes

I once made these on a whim, thinking I just needed a basic side dish. What came out of the oven was anything but basic. The mustard roasted into the potatoes, the onions turned jammy and sweet, and suddenly I had a dish that was competing with the main course.

Here’s how I got them from good to Ina-level great.

What Surprised Me

The onions. They’re not just an accessory—they caramelize in the mustardy oil and practically become a jammy, golden topping. It’s not just potatoes roasted with mustard. It’s a full-on side dish with its own rhythm.

And don’t underestimate the mustard. Whole-grain mustard isn’t just tangy—it brings texture and heat that cling to the potatoes and deepen in the oven.

Ingredients That Pulled Weight

• Small red or Yukon Gold potatoes – Creamy centers, crisp edges. Red for sweetness, Yukon for buttery richness. I tried russets once—too starchy, didn’t hold up.
• Yellow onions – Sliced thin so they practically melt. Sweet and savory once roasted.
• Good olive oil – Ina would say “use the good stuff,” and I agree. I used a peppery California olive oil (Pasolivo, if you’re curious).
• Whole-grain mustard – Texture + tang. I tried Dijon once; it was fine, but missed the crunch.
• Kosher salt & black pepper – Two teaspoons of Diamond Crystal gave just the right salinity.
• Chopped fresh parsley – Don’t skip it. Brightens the whole thing at the end.

Swaps That Actually Worked

• Dijon instead of whole-grain mustard – Not quite the same, but still flavorful in a pinch.
• Shallots for onions – Slightly milder and more delicate. Good for smaller batches.
• Rosemary instead of parsley – Only once the weather turned cold. Made it feel wintry and woodsy.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Potatoes stuck to tray	Mustard + sugar in onions = sticky	Use parchment or a preheated baking sheet
Mushy texture	Overcrowded pan = steaming, not roasting	Give them space—use two pans if needed
Raw onions after roasting	Sliced too thick	Go for thin half-moons, not chunky wedges

How to Make Ina Garten’s Mustard Roasted Potatoes

1. Preheat your oven to 425°F. Don’t skip this—temperature consistency matters here.
2. Cut the potatoes into halves or quarters. Aim for 1 ½” pieces. Not too small—they’ll dry out.
3. Peel and thinly slice two yellow onions. Half-moons, about ¼” thick.
4. Toss everything—potatoes, onions, 3 tablespoons olive oil, 2 tablespoons whole-grain mustard, 2 teaspoons kosher salt, and 1 teaspoon pepper—right on the baking sheet. Hands work best.
5. Roast for 50–60 minutes. Stir every 20 minutes so nothing burns and everything crisps.
6. Sprinkle with fresh parsley just before serving. Serve hot.

Tiny Habits, Better Results

• I use a fish spatula to toss the potatoes halfway through—gets under everything without tearing the onions.
• Don’t clean the sheet pan right away. Letting it soak makes life easier. Learned that the hard way.
• If the potatoes look done at 45 minutes, give them five more. That last bit of color makes the flavor.

Leftover Notes

• Fridge: Keeps well for 3 days in an airtight container.
• Freezer: I don’t recommend it. The texture just doesn’t hold.
• Reheat: Best in the air fryer at 350°F for 3–4 minutes. Or the oven at 400°F for 10 minutes. Skip the microwave—soggy city.

Pairs beautifully with:

• Roast chicken (of course)
• Steak bites with garlic butter
• Cold poached salmon and a mustardy crème fraîche

Reader Qs Answered

Q: Can I make this ahead of time?
A: Yes. Roast them up to 4 hours ahead, then warm in a 400°F oven for 10–15 minutes.

Q: Can I use Dijon mustard?
A: You can. It’s smoother and a little tangier, but it works. Just don’t go overboard—it’s stronger.

Q: How do I make them extra crispy?
A: Space them out and don’t crowd the pan. Crispy potatoes need air circulation. Also, don’t skip the oil—it helps conduct heat.

Try More Recipes:

• Barefoot Contessa Steak Bites With Garlic Butter Recipe
• Barefoot Contessa Oyster Stew
• Barefoot Contessa Sirloin Tip Roast Recipe