INGREDIENTS

  • 1/3 cup Dijon mustard
  • 2-3 tablespoons olive oil
  • 1 1/2 lbs red potatoes, cut into small thumb-sized chunks

DIRECTIONS

  1. Preheat the oven to 400 degrees. In a large mixing bowl, whisk together the mustard and olive oil.
  2. Add the potatoes and toss to coat. Dump the potatoes onto a foil lined large rimmed baking sheet and spread them in a single layer.
  3. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, about an hour. Serve hot.