Oven Roasted Potatoes

By á-2128

Ingredients

• 2 lbs. small red or white potatoes, rinsed thoroughly and dried, unpeeled
• 3 T Dijon mustard
• 1/4 c olive oil
• 1 t garlic powder
• 1 t onion powder
• 2 t salt
• 1 t freshly ground pepper
• 2 t paprika
• 2 T chopped fresh parsley

Preparation

Step 1

Heat oven to 400F.

MIx mustard and olive oil in large bowl.

Quarter potatoes and toss with mustard and oil mixture. Sprinkle in garlic powder, onion powder, salt, pepper and paprika. Mix potatoes until well coated.

Place potatoes in a single layer on a jelly roll pan. Cover with aluminum foil; tent the foil so that potatoes can steam. Bake for 40 mins.

Remove foil and turn the potatoes, making sure that a fleshy part of the potato is touching the baking sheet. Return to the oven, uncovered for another 40 mins, or until the potatoes have started to brown and develop a crisp surface.

Remove potatoes to a bowl and toss with the fresh chopped parsley