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large serving bowl with roasted potatoes with dijon mustard vinaigrette

Herb Roasted Potatoes with Mustard Vinaigrette

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  • Author: Eric Jones
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Diet: Kosher


Herb Roasted Potatoes with Mustard Vinaigrette is full of fresh, herby flavors with roasted potatoes tossed in a homemade Dijon mustard vinaigrette enhanced with a hint of honey. 


Units Scale
  • 2 lb petite red potatoes
  • 1 tbsp fresh rosemary, finely chopped
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/4 cup olive oil

Honey Mustard Vinaigrette sauce:

  • 2 tbsp Dijon mustard
  • 2 tbsp raw unfiltered honey
  • 1/4 cup red wine vinegar
  • 1 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 2 tbsp minced garlic
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp red pepper flakes


  1. Preheat the oven to 400 degrees F.
  2. Rinse petite red potatoes, cut them into halves, and place them in a large bowl.
  3. Season potatoes evenly with salt, pepper, garlic powder, and chopped rosemary, then drizzle 1/4 cup olive oil and toss until well coated.
  4. Place on a baking sheet (paid link) and bake for 35 to 40 minutes, flipping halfway through. Potatoes will be fork tender and browned all over.  Transfer to a medium bowl.
  5. While potatoes are baking, add olive oil, red wine vinegar, apple cider vinegar, salt, pepper, ground ginger, red pepper flakes, minced garlic, honey, and Dijon Mustard to a bowl and whisk (paid link) until blended.
  6. Toss with the hot potatoes and serve hot, warm, or at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Comfort Food
  • Method: Oven Baked
  • Cuisine: American


  • Calories: 292
  • Sugar: 8.5g
  • Sodium: 791mg
  • Fat: 17.1g
  • Carbohydrates: 33.9g
  • Fiber: 3g
  • Protein: 3.2g
  • Cholesterol: 0mg