A Sack of Potatoes

Growing up I was a ketchup girl, never a mustard girl.  In fact I'm pretty sure if you offered my 6-16 year old self money to eat the yellow stuff, I would have turned you down and probably given some attitude to boot.  Fast forward to my late twenties (yes, for a few more months at least, I get to say twenties) and I still love ketchup as much as ever, but I've grown found of the yellow stuff too. 
My Dijon Roasted Brussel Sprouts prove this fact.  They are on the menu @ least once per week.  So for dinner tonight, I decided to treat myself to some potatoes roasted in the same fashion.  Mmm...mustard.  Who would have known that we'd become allies later in life.  It took me a while but I came around. 

 

Dijon & Rosemary Roasted Potatoes

Ingredients:
4 medium sized baking potatoes
2 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1 tsp dried rosemary
sea salt & pepper

Method:
Preheat oven to 350F.  Line baking sheet with foil and spray with non-stick spray.  Set aside.
Wash potatoes and cut into large chunks.  Transfer to prepared baking sheet.
In small bowl combine olive oil, mustard and rosemary.  Pour mixture over top of potatoes, tossing to coat.  Sprinkle with salt and pepper.
Bake for 55-60 minutes or until crisp on the outside and tender inside.  Turning a few times throughout.
Enjoy!

Serves: 4