Categories: Sides

Ingredients

• 2 pounds small red potatoes, halved or quartered if large
• 2 tablespoons olive oil
• 2 tablespoons whole-grain Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Arrange a rack in the middle of the oven and heat to 425°F.

2. Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down.

3. Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

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