Roasted Mustard Potatoes

INGREDIENTS

3 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR GREASING PAN

1/4 CUP KOZLIK'S DAILY DIJON MUSTARD

2 TBSP BUTTER, MELTED

2 TBSP FRESH LEMON JUICE

1 TSPN LEMON ZEST, GRATED

3 GARLIC CLOVES, MINCED

1 TBSP DRIED OREGANO

2 TBSP GRATED PARMESAN CHEESE

1 TSP SEA OR KOSHER SALT AND FRESH GROUND BLACK PEPPER

5 CUPS POTATOES, CUT INTO 3/4 INCH CUBES

INSTRUCTIONS (serves 6)

1. Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.

2. Spread out on baking sheet and bake until crusty and golden brown—they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.


INGREDIENTS

3 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR GREASING PAN

1/4 CUP KOZLIK'S DAILY DIJON MUSTARD

2 TBSP BUTTER, MELTED

2 TBSP FRESH LEMON JUICE

1 TSPN LEMON ZEST, GRATED

3 GARLIC CLOVES, MINCED

1 TBSP DRIED OREGANO

2 TBSP GRATED PARMESAN CHEESE

1 TSP SEA OR KOSHER SALT AND FRESH GROUND BLACK PEPPER

5 CUPS POTATOES, CUT INTO 3/4 INCH CUBES

 

INSTRUCTIONS (SERVES 6)

1. Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.

2. Spread out on baking sheet and bake until crusty and golden brown—they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.