2 pounds potatoes
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons lemon juice
2 spring onions, chopped
3 garlic cloves, minced
½ cup Dijon mustard
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
Salt and pepper to taste
Preheat oven to 425˚. Combine olive oil, butter, lemon juice, onion, garlic, mustard, thyme, rosemary, salt, and pepper in a bowl; mix well.
Cut washed potatoes into small chunks and toss with mixture. Pour onto baking sheet and spread out into a single layer.
Bake for 30 to 40 minutes, stirring potatoes after 20 minutes. Serve hot or at room temperature.
