Mustard and Herb Roasted Potatoes
Print recipe
Ingredients (serves 4)
- ¼ cup whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 1 ½ pounds assorted fingerling potatoes, skin on, halved lengthwise
Directions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with foil and grease the foil.
- In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne.
- Add potatoes and toss to coat with mustard mixture.
- Arrange potatoes on prepared baking sheet in a single layer.
- Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty.
Print recipe
tips
- Substitute your favorite dried herbs for the oregano and thyme.
