Mustard Roasted New Potatoes

Id really like to tell you about these Mustard Roasted New Potatoes, but I have a really really good excuse for keeping this post short.

See

Im practicing my booty dance moves around my apartment. I just ate two, frozen, unfrosted cupcakes and I plan on eating at least two more.

I have a scarf wrapped around my head and slippery socks on.

So youll have to forgive me.

Im swamped.

This booty isnt going to dance itself nor will these frozen cupcakes eat themselves.

Also! Completely unrelated pro-tip: always always ALWAYS mute Eharmony commercials. Theyre totally annoying.

Its alright that Im dancing around my apartment with a scarf on my head.

Its totally cool because the description of these potatoes is pretty dang straight forward.

Theres whole grain mustard, whipped with melted butter and olive oil and garlic and lemon. Its tossed with thin-skinned new potatoes and baked until crisp and flavorful.

Um. Dreamtime!!

The potatoes are browned and mustardy on the outside, and light and creamy on the inside.

Bake them. Eat them. Practice that booty dance.

Mustard Roasted New Potatoes

serves 4 or 6 as a side dish

adapted slightly from epicurious

Print this Recipe!

3 pounds new potatoes

1/2 cup whole grain dijon mustard

3 tablespoons olive oil

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

3 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon kosher salt

ground black pepper to taste

1/2 medium yellow onion, sliced

chopped fresh parsley to taste

Place a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set baking sheets aside.

Clean and dice new potatoes. Try to slice them so theyre just about all the same size. Place in a large bowl. Toss in sliced onions.

In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, zest, and sal! t. Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.

Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley, and serve warm. Theyre yummy.