Maple Mustard Roasted Potatoes

4.86 from 14 votes
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These flavor-packed Maple Mustard Roasted Potatoes are so easy to make and totally delicious. Just toss potatoes in maple syrup, mustard, and olive oil, then roast them to a crisp-tender perfection. 

Maple Mustard Roasted Potatoes


An Easy Roasted Potatoes Recipe

Looking for a flavorful twist on your plain roasted potatoes recipe? This easy, vegan, gluten-free recipe for Maple Mustard Potatoes takes only 5 minutes to put together! 

The mild mustard flavor on these crisp little taters goes perfectly with just about anything; from Meatloaf to Steak, or my Maple Mustard Chicken, these oven-roasted potatoes are one of my favorite side dishes to make. Lately I’ve been making them to serve along with juicy Air Fryer Pork Chops!

How to Make Maple Roasted Potatoes

Welcome to crispy edges and soft centers. When it comes to roasted potatoes, the single most important thing is the crispiness factor. To deliver on that, please pick up a bag of Yukon gold potatoes and let’s get started.

  • Rinse, scrub, and pat dry the potatoes. You do not have to peel them, but that’s up to you.
  • Chop. Next, cut up the potatoes into about 1-inch cubes.
  • Add to baking sheet. Spread potatoes in a single layer on a parchment or foil-lined sheet pan.
  • Make the sauce. In a mixing bowl, combine olive oil, dijon mustard, whole-grain mustard, sugar free maple syrup, dried rosemary, oregano, and thyme. Stir until completely incorporated.
  • Add to potatoes. Using a pastry brush, spread the mustard mixture over the potatoes.
  • Add salt and pepper. Season potatoes with coarse salt and fresh ground pepper.
  • Roast in a 425F preheated oven for 25 to 30 minutes. Halfway through cooking, pull out the potatoes and flip them over; continue to cook in the oven until done. 
  • Cool. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve.

Can I Prep These Ahead?

Yes, roasted potatoes are very easy to prep ahead of time. Here’s how to do it:

  • Cut up the potatoes to 1-inch cubes and transfer to a mixing bowl. 
  • Cover with water and refrigerate overnight.

How to Store and Reheat Extras

  • Fridge: Store cooked potatoes in an airtight container and keep in the fridge for up to 3 days. 
  • Freezer: You can also freeze extras. Let the potatoes cool to room temperature, then store them in an airtight, freezer safe container for up to 3 months.

How to Reheat Leftovers

SOGGY leftover potatoes are the WORST. To avoid such a letdown, preheat oven to 400F and spread potatoes on a sheet pan. Cover with foil and reheat for 10 minutes. Remove the foil and put back in the oven for about 5 more minutes to crisp up again. 

Roasted potatoes on a baking sheet.

More Potato Recipes to Try


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4.86 from 14 votes

Maple Mustard Roasted Potatoes

The most delicious, flavor-packed Roasted Potatoes tossed in maple syrup, mustard, and olive oil, and roasted to a crisp-tender perfection. 
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 6 serves


  • 2 pounds Yukon gold potatoes,, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon sugar free maple syrup
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon coarse salt,, (you can also use table salt)
  • 1/4 teaspoon fresh ground pepper,, or to taste
  • chopped fresh parsley,, for garnish
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  • Preheat oven to 425F.
  • Line a sheet pan with parchment paper or foil.
  • Rinse, scrub, and pat dry the potatoes. 
  • Cut up the potatoes into 1-inch cubes and transfer to prepared sheet pan; spread potatoes in a single layer, set aside.
  • In a mixing bowl combine olive oil, mustards, maple syrup, rosemary, oregano, and thyme; mix together until completely incorporated.
  • Using a pastry brush, spread the mustard mixture over the potatoes.
  • Season potatoes with coarse salt and fresh ground pepper.
  • Roast in the oven for 25 to 30 minutes, flipping and mixing through at least once half-way through cooking.
  • Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve.


  • Store cooked potatoes in an airtight container and keep in the fridge for up to 3 days. 


Calories: 157kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 464mg | Potassium: 624mg | Fiber: 4g | Sugar: 0g | Vitamin C: 17.2mg | Calcium: 48mg | Iron: 5.2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Rita Montebello says:

    Is regular maple syrup ok to use or is it too sweet for this recipe

    1. Katerina Petrovska says:

      I think that should be okay.

  2. Jul Parks says:

    I’m going to use sweet potatoes instead. Making the garlic mushroom steak bites also. Just find your site and I already have a list of recipes I need to try!

    1. Katerina Petrovska says:

      I hope you enjoy them! Thank YOU! 🙂

  3. Mary says:

    How would you convert this recipe to an Air Fryer?? I am new to the air fryer so I haven’t tried to convert anything yet. I am intrigued by the seasoning and mustard/maple syrup idea. Thanks!

  4. Sunny B says:

    These were delicious with roasted pork loin and broccoli!

    1. Katerina Petrovska says:

      Thank YOU! I am happy you enjoyed it! 🙂

  5. Russell Self says:

    Delicious and easy. Made this for my son and wife for Christmas dinner.

    I doubled the recipe for the seasoning and basted it on thick. Some of the dressing carmelized and was awesome.

    I cooked at 325 with my roast for 30ish minutes. Came out with just a touch of crisp in the center of the larger peices. Perfect.

  6. Krista says:

    These are a great side dish for any dinner! Love your flavors!

  7. Erin | Dinners,Dishes and Dessert says:

    These would disappear in our house! These are mouth watering!

  8. Becky Hardin says:

    I love roasted potatoes! They are one of my favorite sides!