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.
Variations & Tips
For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the mustard mixture. If you prefer a milder flavor, substitute the Dijon mustard with honey mustard. You can also experiment by adding herbs like rosemary or thyme for an aromatic twist. To make this dish vegan, ensure your mustard is vegan-friendly. For a richer flavor, try adding a tablespoon of melted butter to the mustard mixture.
Thanks for your SHARES!
Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
Do you ever have so much laundry? It’s because you put two lemons in the washing machine’s water tank.
This is the best time to divide your irises. Here’s why and how
Ein Mathe-Puzzle für den forschenden Geist: Die Kuh
Pub-Style Bratwurst with Caramelized Onions and Beer Glaze Recipe
A delicious puff pastry starter Simple and tasty
