Name: Roasted Mustard Mini Spuds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 Tbsp canola oil; 2 Tbsp prepared yellow mustard; 1 Tbsp water; 3 cloves garlic, sliced thin; 1 tsp salt-free herb and garlic seasoning; ½ tsp paprika; ¼ tsp black pepper; 1 lb mini potatoes; 1 tsp fresh rosemary, chopped

Roasted potatoes work well as a side dish for beef, chicken, pork and fish. The addition of mustard and fresh herbs elevates the flavour so play around with different types.

Ingredients

2 Tbsp canola oil

2 Tbsp prepared yellow mustard

1 Tbsp water

3 cloves garlic, sliced thin

1 tsp salt-free herb and garlic seasoning

½ tsp paprika

¼ tsp black pepper

1 lb mini potatoes

1 tsp fresh rosemary, chopped

Instructions

Preheat oven to 400° F (200° C).

In a large bowl, mix oil, mustard, water, garlic, seasoning, paprika and pepper. Add mini potatoes and toss well to coat.

Line a 7-inch x 11-inch (17 cm x 28 cm) baking pan with foil wrap and spray lightly with non-stick cooking spray or line pan with parchment paper.

Arrange potato mixture in a single layer on pan.

Bake 25-30 minutes or until potatoes are tender when pierced with a fork. If potatoes appear to be browning too much, loosely lay a sheet of foil wrap over them.

Garnish with chopped fresh rosemary (or other herbs such as thyme, basil or dill).