Mustard Roasted Potatoes
- 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.
Order a copy
To purchase the Old Bridge Cookbook, call (910) 579-9021 or email oldbridgepreservationsociety@gmail.com.