Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika Recipe (2024)

Good recipe for zippy potatoes even though I omitted the horseradish because I didn't have any and used 3 tablespoons of white wine [maybe more] instead of the vodka.

Really liked these as a change from our usual herb-roasted red potatoes. Would cut back on the hots next time - at first taste, quote spicy, but then we got used to it. Would eliminate the parchment paper also - it didn't help when it came time to toss them with spatula.

This was fantastic! Did make one change that was pretty impactful-used pomegranate vodka (all I had) and it added a hint of berry in amongst all that "hot" that was out of this world. Now I'm dreaming up other marinades I can use it in! Served with greek yogurt as a counterpoint to the heat (will cut back the cayenne next time), and marinated some chicken in the leftover marinade after the potatoes went in the oven. Just threw the chicken on the same pan for the last 20 minutes.

I would imagine that gin would definitely impact the taste. Vodka cooks away and does not leave a taste.

We thought these were delicious. I left out the red peppers and reduced cayenne to a little less than 1/4 tsp. They had a nice kick but weren't over the top spicy. I made the sauce about 2 hours before cooking so flavors had a nice chance to blend. Used only Yukon golds. Parchment paper made for easy clean up. Served with NY steak and simple arugula salad. Definitely will make again

These potatoes were good texturally and very flavorful, but, even though I cut back on the red pepper flakes, they were way too hot. The shrimp cakes didn't help; the green salad didn't help; drinking water didn't help enough. I had to put out the fire in my mouth with a guava popsicle as soon as I finished dinner. I don't think I'll make these again.

I followed this recipe to the letter, and the result was a huge disappointment. My husband and I both thought it was an over-salted, over-spiced mess. Sorry, but this can't hold a candle to simple, basic roasted potatoes with olive oil, salt, and pepper.

I made these almost precisely per the recipe (a bit less pepper flakes since that’s what I had), and we all loved them. They were spicy but not overly so, and had a great flavor. They were cooking slowly so ½ way through I turned the oven to convection, and they took 55 minutes total. Definitely worth cooking again.

Tasty but the excess dijon mustard got too dark/burned, and my oven isn’t a paragon of heat. Plus potatoes were done in 35-40 min, so next time I’ll try cooking at 375. Cut recipe in half for 2. Used a mixture of small red-skinned & mini (“Japanese”) sweet potatoes. Worked well. To cut the heat, as recommended by several, used only one of the red peppers— the flakes. Might add a pinch of cayenne next time. Had only vermouth, so used enough to cover for vodka, too. Don’t think we missed it.

We went with full-fat Greek yogurt. Yum. (And absolutely use parchment paper.)

Great recipe but too salty! I cut the salt in half on the second go-around and they were much better.

Delicious recipe. I swapped vodka for cognac and it tasted delicious!

I agree about the disadvantage of parchment paper. It kept ripping when I turned the potatoes. And I think this recipe is too complicated for a meh outcome.

Made these potatoes with less spice like other comments suggested, and they ended up being fairly bland. I’d suggest a delicate balance of spice in the mustard mixture and taste test before you toss with the potatoes.

Definitely decrease the amount of Dijon. I doubled the recipe, but not the amount of Dijon. I also didn’t use the vodka and vermouth, instead substituting water. I used the dry herbs in my pantry. Very flavorful and easy.

The ratio of mustard to other flavors is way out of whack. We did not like this recipe and we are big fans of mustard. It was too much and overpowering

Way too mustardy, not a great flavor. Would not make this again.

If too wet, it takes a lot longer to crisp up. I pour off some of the sauce before cooking and then add on top later.

We loved these. Really great. Ran out of smooth Dijon mustard so went with about half smooth and half seeded, and that seemed just a little much Dijon. I could see backing off to 1/4 cup mustard and adding back the liquid with either some water or another tablespoon of vermouth.

Just made these. Did not have vermouth so just left it out. I thought they were terrific! I did not find them too spicy

These are spicy! I would tone down the cayenne?

My teen daughter doesn't like overly spicy foods so I halved the red pepper flakes and cayenne and left out the horseradish as none of us like that. The result - a perfectly spiced dish. I did mix the potatoes in with the dressing and left the potatoes to marinate for a couple of hours before cooking too. Make sure you use a really large pan so the potatoes cook evenly. I did not use parchment paper as it would have been tricky tossing the potatoes if I had and they did not stick.

We loved this! Served as a side to Samin's Buttermilk Roast Chicken and it was a hit. I only had small potatoes so I left the skin on and sliced them. I also reduced the amount of spice by about a third which worked well for the group. Crispy, spicy and delicious!

This is a great recipe. I’ve made it for us and for friends and it always is a hit. I’ve made it with the potatoes called for in the recipe, but when I didn’t have them on hand, I used regular baking potatoes cut into chunks.

Cooked six times. "The best potatoes ever" from all we served them to.