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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Is it 450 degrees or 425? I see both.
It is 425 degrees F – thanks for pointing that out, Frank!