Crispy Mustard-Roasted Red Potatoes

1. Preheat and Prep

Oven Setup: Preheat your oven to 350°F (175°C) and place the oven rack in the lowest position. Line a rimmed baking sheet with parchment paper to ensure a non-stick surface.

2. Potato Coating

Flavor Toss: In a large bowl, combine the halved red potatoes, ¼ cup of the olive oil, whole-grain mustard, 1 tablespoon of the chopped rosemary, ¾ teaspoon of salt, and the ½ teaspoon of black pepper. Toss until the potatoes are thoroughly coated in the flavorful oil mixture.

3. Roasting

Arrange for Roast: Place the coated potatoes cut side down on the prepared baking sheet, allowing each piece to have its own space.

4. Roast to Perfection

Slide the baking sheet into the oven and roast the potatoes until they are tender on the inside and boast a golden-brown crust on the bottom, which should take about 50 minutes to 1 hour.

5. Mustard Glaze

Mustard Mix: While the potatoes are roasting, whisk together the Dijon mustard, minced garlic, lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, the remaining 1 teaspoon of chopped rosemary, and the remaining ¼ teaspoon of salt in a large bowl until the mixture is smooth and well combined.

6. Final Toss

Toss in Glaze: Once the potatoes are roasted, transfer them to the bowl with the Dijon mustard mixture. Toss gently until each potato is evenly coated with the glaze.

7. Season and Serve

Taste and adjust seasoning with additional salt and pepper if desired. Serve the mustard-roasted potatoes warm, basking in their golden glory.