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Mustard and Coriander Roasted Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These mustard and coriander roasted potatoes offer a sophisticated twist on the classic British side dish. By combining the sharp tang of Dijon mustard with the citrusy notes of crushed coriander seeds, this recipe transforms the humble russet potato into a vibrant, flavour-packed accompaniment. Parboiling and steam-drying the potatoes ensures a fluffy interior, while the preheated oil creates a satisfyingly crisp, golden crust that holds the mustard glaze beautifully.

This vegan-friendly dish is an excellent choice for a Sunday lunch or a festive gathering, providing a savoury depth that pairs perfectly with roasted vegetables or a plant-based centrepiece. The addition of softened mustard seeds adds a delightful texture and a subtle pop of heat, making these potatoes a standout feature on any dinner table. Serve them piping hot for the best results.

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Ingredients for Mustard and Coriander Roasted Potatoes

  • 60ml Champagne vinegar

  • 2 tablespoons mustard seeds

  • 6 tablespoons Dijon mustard

  • 1 tablespoon coriander seeds, crushed

  • Coarse kosher salt

  • 1.4kg russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes

  • 90ml vegetable oil

How to make Mustard and Coriander Roasted Potatoes

Preheat oven to 218°C. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.

Meanwhile, drizzle 90ml oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.

Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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