November 11, 2016
Comfort Food, Dinner, Side Dishes,
Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegetarian more
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"DELICIOUS! Recipe from Pure Delicious by Heather Cristo"
Preheat oven to 400 degrees F.
In a large bowl, whisk together the olive oil, both mustards, lemon zest, lemon juice, and minced garlic. Add the potatoes and toss to coat with the mixture.
Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt & pepper.
Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes, or until the potatoes are a deep golden brown and fork-tender.
Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.
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