Dijon & Thyme Roasted Fingerling Potatoes
Fingerling potatoes parboiled then roasted on a screaming-hot pan, tossed in two-stage whole-grain Dijon and fresh thyme — shatteringly crisp skin, fluffy-creamy interior.
- fingerling potatoes, halved lengthwise3 lb
- whole-grain Dijon mustard, divided — most for the roast, ~1 tsp reserved raw for finishing3 Tbsp
- smooth Dijon mustard, used in the roasting toss1 Tbsp
- extra-virgin olive oil, divided — half for the toss, half for the pan⅓ cup
- fresh thyme leaves, plus a little extra reserved for finishing1½ Tbsp
- kosher salt, water should taste like seafoam; season the toss too
- flaky finishing salt, for finishing after roasting
- black pepper
- duck fat, use in place of the remaining olive oil for the pan; adds richness(optional)2 Tbsp
- 1
Place the halved fingerling potatoes in a large pot and cover with cold, heavily salted water (it should taste like seafoam — this seasons them all the way through). Bring to a boil and cook 8–10 minutes until a knife slides in with only slight resistance. A cold start ensures even cooking without blowing out the edges.
high - 2
Drain the potatoes and let them steam-dry in the colander for 5 minutes — dry surfaces crisp, wet surfaces steam. Give the colander a few sharp shakes to rough up the cut surfaces; the microscopic craggy edges are what turn into crunch. If making ahead, hold uncovered in the fridge at this point.
- 3
Place a heavy, light-colored rimmed sheet pan in the oven and preheat to 450°F (230°C). While it heats, toss the potatoes with the whole-grain Dijon (all but ~1 tsp), smooth Dijon, half the olive oil, thyme, kosher salt, and black pepper until well coated.
450°F (230°C) - 4
Pull the blazing-hot pan from the oven and slick it with the remaining olive oil (or duck fat). Lay every potato cut-side down in a single layer with space between them — crowding traps steam and kills the crust. Roast for 25–30 minutes. Do not touch them until the crust sets; when properly crusted they will release from the pan on their own.
high450°F (230°C) - 5
Remove from the oven and immediately toss with the reserved ~1 tsp whole-grain Dijon, a little fresh thyme, and flaky finishing salt. The raw mustard adds a fresh snap that complements the roasted depth.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.