Mustard-Roasted Potatoes

Everyone has to have a good roasted potato recipe. I have a good sweet potato recipe but I wanted a special regular potato recipe. I mixed both red and white potatoes and the dijon mustard I feel gave the most flavor to this recipe. I will definitely be using this over the holidays.

I just finished cooking this recipe and this picture even after being full, makes my mouth water like crazy. The outsides were crunchy and dark while the insides were creamy and sweet. They taste so mm mmm good!

Ingredients:

Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons (1/4 stick) butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Directions:

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Transfer potatoes to serving bowl and devour.