These Dijon Thyme Roasted Potatoes are very easy to prepare, and the perfect accompaniment to a nice juicy roast chicken. The recipe is the result of my current obsession with whole grain mustard, the thyme conveniently growing in my winter garden, and the little chicken that was roasting in the oven at the time I put it together.
The day was mild for late winter in New England, so I went outside to forage a bit. We had bit of a cold snap recently, so the herb selection was not as good as a few weeks earlier, but my beloved lemon thyme is still going strong. I cut some for the potatoes, while my German Shepherd tried to entice me into playing with her ball collection. Sorry girl, it isn’t quite that warm, and I ran out without a jacket.
Perhaps it was that the foraging had giving me flashbacks of Millet’s The Gleaners , from art history class long ago, or the simplicity of the chicken but I swear I was channeling some old rural French woman, and she wanted DIJON. Well, actually it was this middle-age-semi-urban-part-French American woman having a mustard craving, but the former sounds more fun doesn’t it.
Anyway, the potatoes were roughly chopped, dressed and popped into the oven on a rack above the chicken. They take a little less time than the chicken so the short delay getting them started was ideal. They finished about 5 minutes after I had pulled the chicken out, so the bird only needed a few more minutes to rest before plating. I used the time to fix a small simple lightly dressed salad of mixed baby greens and fresh dill to go with the chicken and potatoes.Print
Dijon Thyme Roasted Potatoes
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 4
- Category: side
- 1 1/4 – 1 1/2 pounds potatoes (I used Yukon Gold)
- 1 tbs olive oil
- 2 tbs whole grain dijon (mustard)
- 1 tsp fresh lemon thyme leaves (regular thyme is fine)
- salt & pepper to taste
- Preheat oven to 425 degrees.
- Chop the potatoes into bite size chunks, and drop into baking pan.
- Whisk together the oil and mustard, then pour over the potatoes.
- Sprinkle with the thyme, then mix together until potatoes are thoroughly coated.
- Roast for 15 minutes, then turn the potatoes and roast until golden brown and cooked through (about 15 more minutes).
- Remove from oven and season with salt* & pepper or allow guests to add as needed.
*Due to the salt and vinegar in the mustard you should not need much salt.