Amazingly crisp-tender potatoes with a Dijon-herb crust - a side dish so good, you'll want to have it for every single meal!
4.8 stars (6 ratings)
Ingredients
24ouncesred baby potatoes
2tablespoonsolive oil
2tablespoonsDijon mustard
1tablespoonwhole grain Dijon mustard
3clovesgarlic, minced
2teaspoonshoney
½teaspoondried thyme
½teaspoondried rosemary
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp.