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, spray it with
Vegetable Oil Cooking Spray (as needed)
, and set aside.
Step 2
In a medium bowl, combine
Coarse Dijon Mustard (2 Tbsp)
,
Olive Oil (3 Tbsp)
,
Garlic (2 cloves)
,
Fresh Rosemary (1 Tbsp)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Whisk to combine.
Step 3
Add the
Baby Dutch Potatoes (3 cups)
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
Lemons (1/2 tsp)
. 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 (1/2 Tbsp)
and serve.
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