Save half of the potatoes for Sunday's steak hash.
2 1/2 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 425°.
Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.
Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.