Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Lay a piece of parchment paper or tin foil onto a baking sheet and spray it with Vegetable Oil Cooking Spray (to taste) and set aside.
Step 2
In a medium bowl, combine Coarse Dijon Mustard (2 tablespoon), Olive Oil (3 tablespoon), Garlic (2 clove), Fresh Rosemary (1 tablespoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
Step 3
Add the Baby Dutch Potato (1 pound) and toss until potatoes are well coated.
Step 4
Arrange coated potatoes on the baking sheet, preferably flesh side down. This will promote nice browning and crisping. Roast for 15 minutes.
Step 5
Sprinkle with Lemon (1/2 teaspoon). Then, using a spatula, flip potatoes and continue cooking for an additional 10-15 minutes, until crispy on the outside and tender on the inside.
Step 6
Sprinkle with Fresh Parsley (2 teaspoon) and serve.
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