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Roasted Red Potatoes With Mustard Vinaigrette

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 45 minutes

Servings: 6


Roasted Potatoes

  • 1 1/2 lbs red potatoes, scrubbed and cubed into uniform chunks
  • 4 cloves garlic, peeled and crushed
  • 2 tablespoons olive oil
  • kosher salt
  • ground black pepper


  • 2 tablespoons olive oil
  • 1 tablespoon grainy mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 shallot, finely chopped
  • Kosher salt
  • ground black pepper


Roasted Potatoes

Preheat the oven to 400 °F. Add the potatoes and garlic to a baking sheet, drizzle with 2 tablespoons oil, tossing to coat, and sprinkle with salt and pepper. Roast the potatoes until crisp and golden brown on the outside and tender on the inside, about 45 minutes, flipping halfway through.

Toss the still-hot potatoes with the vinaigrette and serve warm.


While the potatoes are roasting, whisk together the remaining oil, mustard, white wine vinegar, parsley and shallots. Season with salt and pepper.