clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Dijon Potatoes with Vegan Horseradish Cream

  • Author: Gabrielle St Claire
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 3-4 cups 1x




  • 34 cups mini potatoes, halved
  • 2 tbsp grain mustard (has seeds)
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • Salt + Pepper

Horseradish Cream: 

  • 1/2 cup vegan sour cream or yogurt
  • 3 tsp horseradish
  • 1 tbsp dijon
  • 1 tbsp grainy mustard
  • 1 tbsp finely chopped shallots
  • 1 large clove garlic, minced
  • 1 tbsp olive oil
  • Salt + Pepper


  1. Preheat oven to 400 degrees. In a small dish combine the marinade ingredients. Toss and coat the chopped potatoes in the sauce.
  2. Spread potatoes evenly out onto a baking sheet and bake for 35-40 mins until golden brown and crispy. Rotate and toss potatoes a few times throughout baking for an even bake.
  3. Horseradish Cream: In a shallow dish combine all the ingredients. Dip the potatoes in the sauce or toss and coat in it, whatever you desire! Adjust seasonings to taste. Garnish with chopped parsley.
Top of page