Mustard Roasted Potatoes

Antoine is a mashed potatoes kind of guy. Me? I’m less picky when it comes to my taters. I like them mashed, fried, and in tot form. One form I’ve never been a huge fan of is roasted. They dry out so easily and don’t pack much flavor. But then I happened upon a Dijon roasted potato recipe and it sounded SO good that I had to give roasted taters another shot. And you know what? I’m glad I did because these were bangin’.

I started by quartering about a pound of red potatoes.After that, it was time to whisk together a sauce.

While this looks like straight up mustard, I promise it’s much more interesting than that. It’s got olive oil, mustard, thyme, paprika, and salt and pepper. SO. MUCH. FLAVOR.

After that, it’s time to get messy. Toss the sauce and potatoes together. You could use a spoon, but to keep them really well coated use clean hands. Finally throw them on a sheet pan and bake away.

Mustard Roasted Potatoes

Serves 4

• 2 T Dijon Mustard (the grainier the better)
• 1 t olive oil
• 3/4 t paprika
• 1/2 t salt
• 1/4 t dried thyme
• 1/4 t pepper
• 1 1/2 pounds of red potatoes

Preheat oven to 425 degrees. Coat a baking sheet with a little cooking spray or a few drops of olive oil and set aside.

Wash the potatoes, cut them into quarters, and set them aside in a bowl.

In a  small bowl, whisk together olive oil, mustard, paprika, thyme, salt and pepper.

Pour mixture over the potatoes and toss until they are well coated.

Spread potatoes onto the baking sheet and cook for 20 minutes, tossing them half way through.