Sweet & Spicy Mustard Roasted Fingerlings

8/15/2025

Sweet & Spicy Mustard Fingerlings

Prep Time: 10 Min
Marinate: 30 + Min
Cook Time: 40 - 45 Min

Yields: 3 +

My fingerling potatoes were kind of all over the map in terms of size. The only ones you need to worry about are the extremely dainty / small ones. Either save for something else or keep your eyes on them as they bake for overcooking.
Gravelbourg kindly reached out to me and sent me a set of their delicious mustards. Their Sweet & Spicy is by far, the most delish mustard I've ever tasted. If you don't have / don't want to snatch that product, sub a good Dijon instead.

gravelbourgmustard.ca/

In a medium sized mixing bowl, whisk together the EVOO, mustard, pepperoncini, garlic & onion powders, and red pepper flakes until combined. Halve your fingerlings lengthwise and add them to the mixing bowl. Toss until your potatoes are nice and coated in the mustardy marinade. Cover and set aside for a minimum of 30 minutes.

Preheat your oven to 400 F
Once your potatoes have had the time to marinate, transfer them in a single layer to a parchment lined baking sheet cut side down. Season the tray liberally with salt before placing the tray in to the oven to bake.
Bake the potatoes for 40 - 45 minutes until tender with a nice golden char on the cut side. No flipping required. Check your potatoes after about 35 minutes. I like mine NICE and crisp, but they may have been just right closer to the 35 - 40 minute mark. Once they're finished, season the tray once again with a good pinch of salt before transferring them to a serving plate or dividing them between plates. Give them a good sprinkle of parsley and ENJOY!