Dijon Herb Potatoes
- 1 T. canola oil
- 3 T. garlic herb butter
- 1 24 oz. bag potatoes, halved
- zest/juice of one lemon
- 1/4 c. dijon mustard
- 2 T. grated parmesan
- 1/4 t. kosher salt
- 1/4 t. pepper
- 3 T. fresh parsley, finely chopped
Preheat over 350.
Coat baking sheets with oil. Melt butter.
Halve potatoes Zest/grate lemon peel (no white, 1 tsp.), squeeze lemon for juice (2T)
Combine in medium bowl: butter, zest, juice, mustard, cheese, salt and pepper; stir in potatoes until evenly coated. Place potatoes on baking sheet in single layer.
Bake 40-45 minutes or until potatoes are tender and golden. Chop parsley; stir into potatoes. Serve