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Crispy Dijon Smashed Potatoes


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Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal!


  • 24 ounces red baby potatoes

  • 2 tablespoons olive oil

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole grain mustard

  • 3 cloves garlic, minced

  • 2 teaspoons honey

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.

  3. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste.

  4. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture.

  5. Place into oven and bake for 18-20 minutes, or until golden brown and crisp.

  6. Serve immediately.


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