The key to nailing this recipe and bringing ultra-crispy roasted potatoes to the table is easy. A fiery-hot oven is always essential, and just as important is how the potatoes are arranged on the baking sheet.


2 pounds small red potatoes, halved or quartered if large

2 tablespoons olive oil

2 tablespoons whole-grain Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Arrange a rack in the middle of the oven and heat to 425°F.

Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down.

Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


To get the crispiest results, first roast the potatoes cut-side down on the baking sheet; the hot pan sears the flat, fleshy surface, creating that irresistible deep-brown, crackly layer you’re after.