Rosemary-Mustard Potatoes

Step 1

Preheat oven to 425 degrees F (220 degrees C). Lay a piece of parchment paper or tin foil onto a baking sheet, spray it with Vegetable Oil Cooking Spray (as needed), and set aside.

Step 2

In a medium bowl, combine Coarse Dijon Mustard (2 tablespoon), Olive Oil (3 tablespoon), Garlic (2 clove), Fresh Rosemary (1 tablespoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.

Step 3

Add the Baby Dutch Potato (1 pound) and toss until potatoes are well coated.

Step 4

Arrange coated potatoes on the baking sheet, preferably flesh side down. This will promote nice browning and crisping. Roast for 15 minutes.

Step 5

Sprinkle with Lemon (1/2 teaspoon). Then, using a spatula, flip potatoes and continue cooking for an additional 10-15 minutes, until crispy on the outside and tender on the inside.

Step 6

Sprinkle with Fresh Parsley (2 teaspoon) and serve.