Mustard-Roasted Potatoes

Ingredients for Mustard-Roasted Potatoes

• Nonstick vegetable oil spray

• 120ml 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

• 1.4kg 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

How to make Mustard-Roasted Potatoes

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 218°C. Spray 2 large rimmed baking sheets with nonstick spray. 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. Divide potatoes between prepared baking sheets, 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. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 218°C oven 10 minutes.

Transfer potatoes to serving bowl.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.