Stunning Maple Mustard Roasted Potatoes in 10 Min

Forget those sad, plain boiled potatoes you settle for when you’re busy. I’m here to tell you that a side dish can stop the show, and these **Maple Mustard Roasted Potatoes** absolutely do that! Seriously, this recipe is lightning in a bottle—you toss everything together, throw it in the oven, and holy smokes, you get this incredible, slightly sticky, savory-sweet glaze coating perfectly crispy spuds.

I remember the first time I made them for a Sunday roast. I was really trying to impress my very picky brother-in-law, who swears by mashed potatoes only. Well, I snuck these on the platter, barely mentioned the maple syrup hiding in the glaze, and boom! He asked for seconds before anyone else touched the gravy. That’s power, folks. This sweet and tangy balance is exactly what makes these the easiest way to upgrade any weeknight dinner.

Why You Will Love These Maple Mustard Roasted Potatoes

Look, I get it—sometimes you just need a side dish that doesn’t take forever but still tastes like you spent hours fussing over it. These potato gems are it! They are honestly the absolute best way to use up those Yukon Golds sitting in your pantry. They go with practically everything you can imagine throwing on a plate.

If you are tired of boring sides, I have linked my recipe for potato cups, which is amazing for parties, but for a weeknight wow factor, nothing beats this glaze. Check out those cups if you need an appetizer!

Quick Prep Time for Maple Mustard Roasted Potatoes

The clock says 10 minutes of active prep time, and trust me, that is accurate. You toss the potatoes and whisk the glaze; that’s really it! The oven does all the heavy lifting after that quick mix. Seriously, minimal effort for maximum payoff.

Perfect Balance of Sweet and Tangy Flavor in Maple Mustard Roasted Potatoes

This is where the magic lives. That deep, earthy sweetness from the maple syrup hits you first, but immediately after, the sharp, vinegary tang of the Dijon mustard cuts right through. It’s not too sweet, not too sharp—it’s just that perfect push-pull flavor combination that keeps you reaching back into the serving bowl over and over again.

Gathering Ingredients for Maple Mustard Roasted Potatoes

Making this happen only requires a handful of everyday items, which is why I love it so much when I need an easy side dish on the fly. You want to make sure you have everything measured out before you turn the oven on, just so the potatoes don’t sit naked for too long once the glaze is ready. Shopping for potatoes is one of my favorite errands; I love browsing the earthy piles!

If you’re looking for more ways to use up potatoes in general, I’ve compiled a massive list of my favorite potato dishes you might want to check out later. Take a look at those comfort foods right here!

Potato Selection for Maple Mustard Roasted Potatoes

For the best results in these **Maple Mustard Roasted Potatoes**, I insist on Yukon Gold potatoes. They have this naturally buttery flavor and they fluff up nicely on the inside while still getting gorgeously crisp on the outside. You absolutely need to quarter them—don’t cut them too small, or they’ll disappear in the roasting process.

Now, listen, if Yukon Golds are sold out, don’t panic! Red potatoes or even those small white potatoes work just fine. Just stick to about 2 lbs total. The glaze is so strong that it truly carries whatever sturdy potato you choose.

The Maple Mustard Glaze Components

The quality here really matters for that signature finish. We are using 2 tablespoons of sharp Dijon mustard. Please, use Dijon, not that yellow ballpark stuff—it’s too mild and won’t give you that necessary acidic punch to cut the sugar. And when it comes to sweetness, only use pure Grade A maple syrup. Avoid the pancake syrup because it has way too much corn syrup and just tastes fake in the oven.

You’ll also need the everyday basics: olive oil, salt, and pepper. Whisking these together creates the coating that turns simple roast potatoes into **Maple Mustard Roasted Potatoes** that people actually rave about.

Step-by-Step Instructions for Maple Mustard Roasted Potatoes

Okay, now that we have our perfect ingredients ready to go, it’s time to get these **Maple Mustard Roasted Potatoes** in the oven. Don’t rush this part; even though the prep is fast, the roasting technique is what makes them turn out tender inside and slightly caramelized outside. Think of the oven as the finishing master in this process!

If you want to see another amazing roasted veggie, I just posted my ultra-crispy sweet potato fries recipe—it uses a similar high-heat roasting trick.

Preparing the Maple Mustard Glaze for Maple Mustard Roasted Potatoes

First things first, crank that oven up to 400 degrees Fahrenheit! We need that heat to get going. Grab a big bowl—seriously, use your largest mixing bowl so you have plenty of room to toss later. Whisk together your olive oil, that lovely Dijon, the maple syrup, salt, and pepper. You have to whisk this mixture until it looks completely unified and smooth. You don’t want pockets of oil floating around when the potatoes go in; we want one glorious, emulsified glaze ready to coat every surface.

Coating and Spreading the Potatoes

Once your glaze is looking perfect, toss in those quartered Yukon Golds. Now, get in there and move those potatoes around until every single cut side has some of that sticky gold coating on it. Don’t be shy! Next, you need a big baking sheet—if your sheet is too small, you’ll end up steaming them instead of roasting them. Spread them out so they are in a single layer, making sure none of the pieces are actually touching. This is key for getting that crispy edge we are aiming for!

Roasting Time and Turning for Maple Mustard Roasted Potatoes

Into the oven they go for about 30 to 35 minutes total. But here’s the trick for achieving that lovely, even browning on your **Maple Mustard Roasted Potatoes**: you must turn them halfway through! Set a timer for about 17 minutes, pull the sheet out, use a spatula to flip them all over, and slide them back in. When they come out, they should feel tender when you poke them, and that glaze should look deeply golden brown. Perfection!

Tips for Achieving Perfect Maple Mustard Roasted Potatoes

Even though this recipe is super forgiving, there are always a couple small things I do to push my **Maple Mustard Roasted Potatoes** from “really good” to “I need to serve these at Thanksgiving” status. The glaze has a bit of sugar from the maple, so we have to be smart about the heat management to keep them from burning before they get tender on the inside.

If you’ve ever roasted potatoes before and they ended up soggy, it’s usually because the pan was overcrowded. Overcrowding traps the steam, and steam equals soggy potatoes, and we want crispy crunchy edges!

If you want to check out more of my methods for root vegetables, I talk a lot about high-heat roasting in this roundup. See my favorite potato methods here!

How to Get Extra Crispy Maple Mustard Roasted Potatoes

The official timing in the recipe gets you tender and browned, which is great, but if you’re hosting someone who really loves crunch—like my uncle—you just need a little extra time in that hot oven. I recommend increasing that final roasting time by about 5 to 10 minutes past the 35-minute mark, just keep an eye on them so the maple doesn’t scorch.

Also, using a good quality baking sheet really helps. I actually prefer lining my sheet pan with parchment paper when I make these glazed potatoes. It helps prevent the sugary glaze from sticking permanently to the pan, which makes cleanup a breeze! And honestly, parchment helps conduct more even heat across the bottom layer, which means fewer sad, pale spots on your gorgeous **Maple Mustard Roasted Potatoes**.

Serving Suggestions for Maple Mustard Roasted Potatoes

The beautiful thing about these **Maple Mustard Roasted Potatoes** is that they are so adaptable. They have that slight sweetness that makes them totally different from your standard rosemary and salt potatoes. They really shine next to simple mains that won’t fight with the glaze!

My absolute favorite pairing is a perfectly roasted chicken breast. The savory, simple flavor of the poultry just cries out for that sweet, tangy coating on the potatoes. If you’re making chicken, you have to try this amazing lemon butter sauce I make—it adds another layer of bright flavor that is just heavenly with these glazed potatoes. You’ll want to save that sauce recipe!

For something Heartier, these potatoes pair wonderfully with pork tenderloin. The maple flavor naturally complements pork so well, creating a cozy, fall-style meal even in the middle of summer. And for a simple weeknight dinner, honestly, they are fantastic alongside thick, juicy grilled sausages—the char on the sausage and the sweet glaze on the potatoes is just dynamite.

They work with virtually any simply prepared protein because they bring all the flavor drama to the table themselves!

Storage and Reheating Maple Mustard Roasted Potatoes

I always hope there aren’t any leftovers because these **Maple Mustard Roasted Potatoes** are impossible to leave alone, but if you do manage to save some, storing them properly is key to getting that glorious crispiness back the next day.

Pop any cooled leftovers into an airtight container and keep them tucked away in the fridge. Do NOT use the microwave the next day, please! Using the microwave will turn those lovely crisp edges soggy and sad. If you really want them tasting almost fresh-made, you need dry heat.

Reheat them on a baking sheet in a 375-degree oven for about 8 to 10 minutes, or if you have one, throw them in the air fryer for 5 minutes. That way, they crisp right back up. This works like a charm!

Variations on Maple Mustard Roasted Potatoes

One thing I love about this recipe is how adaptable it is. Once you nail the base of the maple mustard glaze, you can easily tweak it to suit whatever you’re serving or just whatever you happen to have in your spice rack. Don’t feel like you have to stick exactly to my method every single time—that’s the fun of cooking, right? Changing up the seasonings is the easiest way to keep these **Maple Mustard Roasted Potatoes** exciting week after week.

I usually keep our recipe simple, but sometimes I want a little complexity or a little kick, and it’s so easy to accomplish with just one extra sprinkle of something before they go into the oven.

Adding Herbs to Your Maple Mustard Roasted Potatoes

Herbs are a fantastic addition, and they go in right when you are tossing the potatoes into the glaze. You don’t want to add them earlier because dried herbs can burn, especially with the sugars in the maple syrup.

If you want something earthy and fragrant, a teaspoon of dried rosemary or thyme works wonders! Rosemary and mustard are old friends, and it gives the potatoes a much more robust, almost savory side profile. I tried it with fresh sage once, and wow, it made them taste like a holiday side dish!

And if you, like me, believe that a tiny bit of lingering heat makes everything better, you have to toss in about a quarter teaspoon of cayenne pepper with your salt and pepper when you make the glaze. It doesn’t make the **Maple Mustard Roasted Potatoes** actually spicy, but it just wakes up the whole flavor profile. It gives you that little electric buzz in the back of your throat that makes you take another bite right away!

Frequently Asked Questions About Maple Mustard Roasted Potatoes

I know you might still have some questions swirling around before you pull out your baking sheets. It happens to me every time I try a new side dish! These **Maple Mustard Roasted Potatoes** are so simple, but mastering the glaze details helps ensure you get those perfect caramelized edges every time. Here are a few things I hear pretty often when people are trying this recipe for the first time.

If you are looking for other ways to deal with root vegetables, I talk about cooking times in a post detailing all my go-to favorite potato dishes. Sometimes science is just science, no matter how much maple syrup you add!

Can I use sweet potatoes for this Maple Mustard Roasted Potatoes recipe?

Oh, that is a great question! Yes, absolutely! Sweet potatoes work wonderfully with the maple and mustard combo; they actually deepen that sweet flavor quite nicely, making them even more dessert-like. However, they have a higher sugar content than Yukon Golds, so you need to watch them closely.

I would suggest cutting your sweet potatoes a bit larger than you do the Yukon Golds, and definitely start checking them for tenderness a good five minutes earlier than the recipe calls for. They can burn quickly once that maple syrup starts to caramelizing, so keep an eye on that 400-degree oven!

Why are my Maple Mustard Roasted Potatoes sticking to the pan?

This is almost always due to one of two things when we are dealing with *glazed potatoes* like these. The obvious culprit is not enough fat, but honestly, in this recipe, we have plenty of olive oil.

The problem is usually overcrowding! If you stuff too many of those delicious potato quarters onto one baking sheet, they steam instead of roast. When they steam, the moisture gets trapped, and that sticky glaze has nowhere to go but stick right to the pan metal. Make sure you are spreading them out so they have a tiny bit of breathing room. If you have to use two pans to keep them in a single layer, do it! It’s worth the extra sheet pan cleanup to avoid pulling up half your perfectly **easy potatoes** stuck to the bottom.

Nutritional Estimates for Maple Mustard Roasted Potatoes

Now, I’m not a nutritionist, so please take these numbers with a grain of salt—or maybe a sweet sprinkle of maple syrup! But I always like to give you a rough idea of what you’re looking at calorie-wise, especially since these **Maple Mustard Roasted Potatoes** are coated in a glaze that has both oil and pure maple sugar.

This estimate is for one serving out of the four that this recipe makes. They are surprisingly filling because potatoes are so hearty, which is why they are such a satisfying side dish!

• Serving Size: 1/4 of recipe
• Calories: 280
• Fat: 12g (with only 1.5g saturated fat, which is great!)
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 6g (That’s all natural sweetness, folks!)
• Sodium: 450mg
• Cholesterol: 0mg

I think that’s a really solid nutritional profile for something so delicious. You’re getting a good balance of complex carbs from the potato and just enough healthy fat from the olive oil to keep you feeling full until the next course arrives. Enjoy every bite!

Share Your Maple Mustard Roasted Potatoes Creations

I would absolutely love to know what you think once you’ve made these **Maple Mustard Roasted Potatoes**! Did your brother-in-law ask for seconds too? Don’t be shy—please leave a comment below telling me how they turned out and give the recipe a star rating so other cooks know how fantastic they are!

I check the comments every day, and I love seeing how everyone puts their own little spin on my favorite glazed potatoes. Happy cooking!

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