Step 1

Preheat oven to 425°F.

Step 2

Add the diced bacon to an oven-proof skillet or cast iron skillet on medium heat. Cook stirring often, until crisp. Remove the bacon with a slotted spoon to paper towel-lined plate and set aside.

Step 3

Drain all but 2 tablespoons of the bacon grease from the pan. Add the potatoes, shallots, salt and pepper to the pan. Toss to coat the vegetables in the bacon grease and then spread into a single layer.

Step 4

Transfer the pan to the oven. Roast for 35-45 minutes, tossing every 5-10 minutes until the potatoes are tender and the shallots are caramelized.

Step 5

Remove the potatoes from the oven and immediately toss with the whole-grain mustard and reserved bacon.

Step 6

Garnish with a sprinkle of fresh minced parsley, chives or thyme, if desired. Serve hot.