Ingredients
1.5 pounds baby potatoes, halved
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions
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Directions
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper.
Add the halved baby potatoes to the bowl and toss until they are well coated with the mustard mixture.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden-brown, stirring halfway through.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.
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