Roasted Herb Mustard Potatoes (Whole30, Paleo, GF, Healthy Side Dish)

These garlicky, herb and mustard roasted potatoes are baked to crispy perfection. This Whole30 and paleo side dish takes just minutes to throw together for an easy weeknight dinner and are delicious enough to be a crowd pleaser at any holiday meal. The potato side dish requires only a handful of simple ingredients, 30 minutes in the oven and reheats great for leftovers or breakfast.

Potatoes are hands down one of my favorite foods. There’s no type of potato I don’t like. However, roasted potatoes that are perfectly crispy on the outside and tender on the inside that have been baked with the best combination of butter and herbs will always be a go-to. Add a bit of mustard into the mix and you can’t go wrong.

These Whole30 mustard roasted potatoes take all of 5 minutes to whip together, starting first by combining the ghee and mustard mixture. The ghee here doesn’t have to be completely melted, but you do want it to be soft. If your ghee is at room temperature it should be soft enough without being solid and that will do just fine. If it is solid, you’ll want to microwave it for a few seconds to make it easier to both mix with the other ingredients and also to coat the potatoes.

Ingredients

• 1-1.5 lbs small potatoes (fingerling, golden, cut length wise peeled or unpeeled
• 3 tbsp ghee
• 2 tbsp stone ground mustard (the grainy variety)
• 2 tsp minced garlic
• 1.5 tbsp fresh minced rosemary or 2 tsp dried rosemary
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 cup chopped fresh parsley

Instructions

• Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper
• Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl
• Add potatoes and stir to coat evenly with the mustard mixture
• Read more please visit : www.wholekitchensink.com

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