Mustard Roasted Fingerling Potatoes

By drinkfairy

Ingredients

• 2 (1.5 pound) bags Frieda’s Fingerling Potatoes (any variety), halved
• 4 tablespoons olive oil, divided
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 6 teaspoons whole grain Dijon mustard
• The zest and juice of 1 small Frieda’s Meyer Lemon
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh rosemary

Preparation

Step 1

Position a rack in the center of the oven and preheat to 400 degrees. Coat a large rimmed baking sheet with non-stick cooking spray.

Place potatoes in a large bowl. Add 2 tablespoons olive oil, salt, and pepper, and toss to coat. Spread potatoes on the baking sheet. Roast for 25 to 30 minutes or until golden brown.

In a small bowl whisk remaining 2 tablespoons olive oil, mustard, lemon zest and juice, garlic, and rosemary. Pour mixture over the potatoes and gently toss until well coated. Roast for 5 minutes, or until potatoes are browned and tender when pierced with a fork. Transfer to a serving dish and sprinkle with a little salt and chopped fresh rosemary.