Name: Mustard-Roasted Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1/2 cup whole grain Dijon mustard; 2 tablespoons extra-virgin olive oil; 2 tablespoons (1/4 stick) butter, melted; 2 tablespoons fresh lemon juice; 3 garlic cloves (, minced); 1 tablespoon dried oregano; 1 teaspoon finely grated lemon peel; 1 teaspoon coarse kosher salt; Vegetable oil; 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes (, cut into 3/4-inch-wide wedges)

Mustard-Roasted Potatoes

DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425Â°F oven 10 minutes.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves , minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
Vegetable oil
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes , cut into 3/4-inch-wide wedges

Instructions

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425Â°F.
Grease a large rimmed baking sheet with oil.
Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend.
Add potatoes
Sprinkle generously with freshly ground black pepper
and toss to coat.
Place potatoes on prepared baking sheet, leaving any excess mustard mixture behind in bowl.
Spread potatoes in single layer.
Roast potatoes 20 minutes.
Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Mustard-Roasted Potatoes