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.
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).
Serving Size 6-8 mini potatoes