Roasted Dijon Potatoes

First off, the house smells of mustard. Just a warning.

I saw this recipe on pocket, and since it was so incredibly easy, I decided to make it to go with a wonderful pork roast I made on Saturday.

I used russet potatoes, since that is what I had in the house.

I cut them into 8ths, since they are bigger than red potatoes.

I took one to try out, and it takes a little bit like mustard. We will see how they taste, with the pork roast, later today.

3-Ingredient Roasted Dijon Potatoes

Yield: Serves 4 to 6

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

Instructions

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

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.

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

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.