Great Easter side dish to serve with lamb. Also goes great with steak, fish and chicken.
2 lb. (3 ½ ounces/1 kg) mini red or white potatoes, each cut in half
¼ cup (50 mL) olive oil
3 Tbsp (45 mL) freshly squeezed lemon juice
2 Tbsp (30 mL) whole-grain Dijon mustard
salt and freshly ground black pepper to taste
1 Tbsp (15 mL) chopped fresh parsley or snipped chives
No nutrition information available
Preheat the oven to 375°F (180°C). Line a large baking sheet with parchment paper. Place the potatoes, oil, lemon juice, mustard, salt and pepper in a bowl, and toss to combine. Spread the potatoes in a single layer on the baking sheet. Use a spatula to scrape any of the oil mixture left in the bowl on to the potatoes. Roast for 40 to 45 minutes, turning occasionally, until the potatoes are golden brown and tender. Spoon the potatoes into a serving dish. Sprinkle with parsley or chives and serve.