1. Prepare the potatoes
Wash the potatoes thoroughly (no need to peel them). Cut them in halves or quarters depending on their size.
2. Prepare the marinade
In a large bowl, mix together:
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whole grain mustard
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Dijon mustard
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olive oil
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minced garlic
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thyme leaves
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salt and pepper
Optionally, add lemon zest for a refreshing kick.
3. Coat the potatoes
Add the potatoes to the bowl and toss well until evenly coated with the marinade.
4. Bake
Spread the potatoes on a baking sheet lined with parchment paper in a single layer (avoid overlapping).
Roast in the oven for 35 to 40 minutes, stirring halfway through. They should be golden, crispy on the outside, and soft inside.
Tips & Variations:
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Best potato types: Charlotte, Ratte, or baby Grenailles work well due to their firm texture.
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Herb swaps: Use rosemary instead of thyme for a woodsy twist.
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Extra veggies: Add red onions or carrots to the tray for a heartier dish.
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Spicy version: A pinch of smoked paprika or Espelette pepper adds a gentle heat.
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Vegan-friendly: This recipe is naturally 100% plant-based.
Serving suggestions:
Serve alongside:
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Roasted meats (lamb, pork, beef)
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Lemon baked fish
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A fresh green salad
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An omelet or scrambled eggs for a rustic brunch
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