A delightful twist on classic roasted potatoes, featuring a blend of Dijon mustard and fresh herbs for a flavorful side dish.
Preheat your oven to 425°F (220°C).
Preheating ensures the potatoes start cooking evenly as soon as they go in.
Wash and halve the baby potatoes, then place them in a large mixing bowl.
Cutting the potatoes into uniform sizes helps them cook evenly.
In a small bowl, mix the Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.
Whisking the mixture thoroughly ensures the flavors are evenly distributed.
Pour the mustard mixture over the potatoes and toss until they are evenly coated.
Use a spatula to scrape all the mixture from the bowl to avoid waste.
Spread the coated potatoes in a single layer on a baking sheet.
Lining the baking sheet with parchment paper can make cleanup easier.
Bake in the preheated oven for 40 minutes, stirring halfway through, until the potatoes are golden and tender.
Stirring halfway ensures even browning on all sides.
Sprinkle the roasted potatoes with fresh parsley before serving.
Adding parsley at the end preserves its fresh flavor and vibrant color.
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