Roasted Red Skin Mustard PotatoesServing size:
Roasting potatoes in a hot oven makes them crispy on the outside and soft on the inside. Keep in mind that smaller potatoes will cook up faster than larger ones when at the store, and that there’s no need to peel them! The color of the skin adds texture and color to your meal.
12 ozsmall red skin potatoes, cut into 1/4 inch slices
1 TBSPground mustard
1 TBSPolive oil or nonstick cooking spray
1 TBSPfresh rosemary, chopped
Preheat oven to 375°F. Place sliced potatoes into a large mixing bowl. Add ground mustard, oil and rosemary, and toss to coat evenly. Transfer to a sheet pan, season with salt and pepper and bake for 15 to 20 minutes until the potatoes are tender and golden. Serve warm.