Crispy Dijon Smashed Potatoes
Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal!
Remember when I said how I hated mustard as a child? Well, I’m pretty much putting it on everything, especially these potatoes.
Now there’s a double dose of mustard here using both Dijon and whole grain mustard along with just 2 teaspoons of honey for that hint of sweetness, giving the potatoes that perfect balance of sweet and savory goodness.
Then these babies get baked in a 425 degree F oven, letting that mustard glaze on top form into a beautiful, epic crust. Now if I can just get this kind of crust on all my veggies!
Crispy Dijon Smashed Potatoes
Amazingly crisp-tender potatoes with a Dijon-herb crust - a side dish so good, you'll want to have it for every single meal!
Ingredients
- 24 ounces red baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 3 cloves garlic, minced
- 2 teaspoons honey
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
- In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste.
- Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture.
- Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
- Serve immediately.
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Amazing recipe! Even my mustard  hating husband and kids loved it! I love mustard and wanted to try a diff way of roasting potatoes and this was a hit and frequently requested dish at home! Easy to make!
These were absolutely delicious. Make sure to SLATHER them with sauce though, they definitely need a lot to make them especially good.
I’ve made versions of this dish before, and this was the first one that didn’t have an acid to bring out the flavors and permeate them through to the bottom of the potatoes. This crust simply sat on top a boiled potato, which looked lovely but didn’t impress flavor-wise. Next time I will be adding some white wine vinegar and a little more fat (probably butter) to thin the sauce.
Delicious! They were perfect on their own, but I’m a sucker for dipping sauce so I added Heinz 57 to my plate. My husband loved them just the way they were. Paired them with Pork Chops w/Shallots & Mushrooms in a Dijon sauce. Thanks for the recipe!! <3 <3 <3
These smashed pots are great and we love herbs. I have made other “smashed pots” recipes and I use the bottom of a glass to smash. I have much more control of the pressure required to make them perfect. Super flavor!! Thanks!
You are so welcome, Diane!
Yummy. Dont be shy with the sauce!
Where is the recipe?
My apologies – the website was undergoing an update but the recipes have now been fully restored. Thank you so much for your patience!
OMG these were so good! I couldn’t stop eating them!
I’ve found a small cutting board makes a pretty good smasher. I’ve also learned to let the potatoes cool off before smashing them. They hold together better if they’re not real hot. And, we grill these rather than bake, usually, but they are outstanding. Fun to experiment with different seasonings.
I over-smashed mine tonight!  Any suggestions on what to use or how to smash gracefully?  🙂
You can try smashing little by little until the desired “smashness” is reached. 🙂
Wonderful recipe. Â Loved the taste. Â On my first try, the potatoes weren’t cooked enough to gracefully smash. Â They were harder, requiring more force, resulting in a squashed potato. Â Nothing like the beautiful pictures! Â Next time when I hit 20 minutes, I will take out one of the larger potatoes before draining, and test-smash to see if it is done. Â
I imagine a fork will work better than a potato masher – too coarse.
FYI, one baby potato is approx 1 oz. Â Assuming six servings, that would be about 3-4 potatoes.
I will try again! Â It is worth it for the wonderful flavor!Â
Do you think I could make these with purple fingerling potatoes? Like will it work with any small potato?
Yes, absolutely!
Have you ever tried this with russet potatoes cut in half? If not, do you think it would work the same?
Yes, it should work just fine.
SOOOOOOOOOO GOOD
Your new portrait photo looks really good.
I could never say no to smashed potatoes, I love these!
I’ve got a question. The Nutrition facts on fats looks really high to me considering that there is only 2 Tb of Olive oil in the recipe. And Olive Oil is not a saturated fat. Makes no sense. In a good way!
Thank you for pointing that out – the nutritional information has been updated.
I think I could eat this as my meal! Looks wonderful!
I have so enjoyed so many of your previous recipes that I’ve now had to to join Weight Watchers ; ) ; ( Would it be possible for you to include nutritional info with your creations?
Pam, the nutritional information is added at the bottom of the post.
Is it 450 degrees or 425? I see both.
It is 425 degrees F – thanks for pointing that out, Frank!