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Roasted Mustard Mini Spuds

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

 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

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).

Nutrition Facts

Serving Size 6-8 mini potatoes

Servings 6