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Mustard Crusted Roast Potatoes with Crispy Bacon

5 years ago
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These Mustard Crusted Roast Potatoes take the humble roastie to a whole new level. Coated in a tangy mustard mix before hitting the oven, they roast up golden and crunchy on the outside while staying fluffy inside. The mustard adds a bold flavour that pairs perfectly with everything from roast chicken to grilled steak. They’re simple to make, a little bit different, and guaranteed to have everyone going back for seconds.

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More Sides

Yield: 6

Mustard Crusted Roast Potatoes with Crispy Bacon

roast potatoes
5.0 Stars (3 Reviews)

Mustard crusted roast potatoes with crispy bacon are my idea of the perfect side – bold, crunchy, and full of flavour. I toss parboiled spuds in wholegrain mustard, olive oil, and herbs before roasting them with smoky bacon until everything’s golden and crisp. The mustard gives them a punchy edge while the bacon adds that salty crunch I can’t resist. Ideal for roast dinners, barbecues, or just stealing hot off the tray before they hit the table.

Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 500g roasting potatoes, diced
  • 1/4 cup olive oil
  • 2 tbsp whole grain mustard
  • 2 cloves garlic, minced
  • 250g bacon lardons
  • Sea salt flakes

Instructions

  1. Preheat oven to 200C.
  2. Add the oil to a large roasting tin, and place it on the middle shelf of the oven to heat through for about 10 minutes.
  3. In a large pot, cover the potatoes in cold water by about an inch, and add a teaspoon of table salt.
  4. Set pot over high heat and bring to a boil. Boil the potatoes for 10 minutes, or until they can be pierced with a fork, but are still firm.
  5. Remove from heat, and decant into a colander to strain. Set aside to cool for about 15 minutes.
  6. Remove the preheated tray from the oven, and carefully transfer the potatoes to the tray, ensuring they are thoroughly coated in the hot oil.
  7. Return the tray and potatoes to the oven, and roast for 30 minutes.
  8. Remove from oven and stir through the mustard, minced garlic, and bacon lardons.
  9. Return to the oven and roast an additional 20 minutes.
  10. Once golden brown, remove from the oven and sprinkle with sea salt flakes before serving.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 41mgSodium: 863mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 16g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: British / Category: Sides
roast potatoes

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Mustard Crusted Roast Potatoes with Crispy Bacon

roast potatoes

Crispy, Tangy, and Utterly Addictive

I have never met a person who doesn’t love the humble roast potato. Honestly, they’re like the culinary equivalent of a hug. Crispy on the outside, soft and fluffy on the inside. Just… happiness. I grew up with roast potatoes that were more like overbaked stones than anything comforting, which meant that, years ago, I set myself a little mission. I decided to perfect the roast potato. And I did! Through trial, error, and a lot of burnt trays,  obviously. But once you perfect your base roastie, you can have a lot of fun with it. Enter: my Mustard Crusted Roast Potatoes with Crispy Bacon. And I promise you, they’re as good as they sound.

These totties have the golden crunch you expect, but with a cheeky hit of wholegrain mustard. There’s something about the way mustard clings to the outside of the potato that just adds that extra oomph. The flavour is tangy but balanced, and it cuts beautifully through the richness of everything else on your plate. And then there’s the bacon. Crispy, salty little nuggets tucked in among the potatoes. Honestly, it should be illegal how good they taste. But the best part is it barely takes any more effort than your standard roasties. Just one or two extra steps and a little mustard magic.

I usually serve these alongside schnitzel or sausages, but to be honest, I’d eat them straight off the tray if I didn’t have to share. These mustard roast totties have quickly become a staple in my house, and once you try them, they might just become one in yours too.

Getting the Texture Just Right

The real secret to perfect roast potatoes? Boil them first. That’s it. Well, not just that, but it’s the step most people skip. Boiling helps break down the edges just enough to create those fluffy, craggy bits that crisp up like a dream in the oven. I let them sit in the colander for a bit to steam dry while I preheat the tray with oil until it’s basically spitting. Then I toss the potatoes through that hot oil so they’re properly coated. It’s messy, it’s slightly dangerous, but it’s also what gives you that unbeatable crunch. Also, I use a pasta spoon to help toss the potatoes – you can thank me later to that little tip.

Once you’ve got your crisping method down, you can start playing with flavours. And mustard is one of my absolute favourites. I use wholegrain mustard because it adds texture as well as taste. It clings beautifully to the potatoes and roasts up with a bit of bite and a lot of character. Add the bacon in halfway through and you’ll end up with golden shards of salty goodness scattered through the tray.

I know some people think mustard sounds too sharp for roasties, but I promise it’s not overpowering. It adds warmth and tang rather than heat. And if you’re still worried, you can always go light the first time. But trust me. Once you try it, you’ll be slathering mustard on every carb you meet.

roast potatoes

Everyday Potatoes, Extra Yum

Now, while I do love a big Sunday roast with all the trimmings, I firmly believe that roast potatoes deserve to be eaten all week long – not just for special occasions. I’ve served these mustard crusted roast totties with schnitzel on a weeknight, sausages on a Friday, or even a fried egg and a side of greens when I couldn’t be bothered cooking anything else. They’re the kind of food that makes a sad Tuesday feel a bit more like a treat.

They also happen to be a bit of a crowd-pleaser. People get excited when they see them on the table, and if you’re feeding picky eaters or anyone who claims not to like mustard, just don’t tell them what’s in it. Nine times out of ten they’ll ask for seconds and you can giggle as you tell them after the fact. Because mustard deserves more love, and this is the easiest way to convert people.

I still remember the first time I made these and thought, oh wow, this is it. I’d finally nailed a roast potato that wasn’t just crispy and delicious but interesting. And once I had that, it opened the door to all kinds of other flavour experiments. But I always come back to this one. Because it’s easy, it’s comforting, and it tastes like you made an effort without actually making much effort at all. And what could be better than that?

Ingredients Breakdown

When it comes to ingredients, I like to keep it simple and punchy. You want a good roasting potato, diced into hearty chunks so they hold up in the oven but still get lovely and fluffy inside. Add a decent glug of olive oil to help them crisp up and carry the flavour. Wholegrain mustard is key here—none of the smooth stuff. You want the texture of the seeds and that gorgeous tang that balances everything out. Garlic is a quiet but essential player in the mix. It doesn’t steal the show, but it makes everything else sing.

Now let’s talk bacon. I go with bacon lardons for this, because they’re the perfect size to scatter across the tray and get those golden crispy edges. They also bring just enough fat and salt to make the potatoes irresistible. I usually throw them in once the potatoes have started crisping so they don’t overdo it. Then, to finish, a generous sprinkle of sea salt flakes. Not regular salt—it has to be flakes. Trust me on that one.

These few ingredients work together like old friends at a dinner party. Nothing fancy, but full of personality. You don’t need to dress it up. Once the method is down, you’ll find yourself reaching for this combo again and again. Roasties with mustard and bacon really are the kind of food that makes people pause mid-bite and say, “What is in these?”

roast potatoes
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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