Fench Roasted Potatoes

By McLean

Ingredients

• 24 small red potatoes, quartered
• 4 garlic cloves, coarsely chopped
• 2/3 cup Dijon mustard
• 1 stick butter, melted
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Preheat oven to 350.

Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil. Bake 60 minutes or until potatoes are just fork tender.

In a medium bowl, blend mustard, butter, and parsley; toss with hot potatoes.

Bake, uncovered, an additional 15 minutes. Serve immediately.