Mustard-Crusted Potatoes

• Vegan
• Gluten free

• Produce

  • 1 Flat leaf parsley, fresh
  • 4 Garlic cloves
  • 1/2 Lemon, fresh wedges
  • 2 Lemons, Zest and Juice of
  • 6 Yukon gold potatoes, peeled and quartered (about 6 cups

• Condiments

  • 1/3 cup Dijon mustard
  • 1/3 cup Mustard, whole grain

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on twopeasandtheirpod.com

Description

Ingredients

• 1/3 cup olive oil
• 1/3 cup Dijon mustard
• 1/3 cup whole-grain mustard
• Grated zest and juice of 2 lemons
• 4 garlic cloves, minced
• 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
• Kosher salt
• 1/2 fresh lemon, cut into wedges
• Minced fresh flat-leaf parsley, for garnish

Directions

• Preheat oven to 400 degrees F. In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic. Add the potatoes and toss to coat with the mixture. Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt. Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes, or until the potatoes are a deep golden brown and fork-tender. Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.