4 servings (serving size: about 1 cup)

Save half of the potatoes for Sunday's steak hash.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

veryslowcook's Review

January 12, 2013
Super easy and tasty dish. Served with oven fried chicken and a green salad. Have also made with a mix of small purple potatoes & red potatoes.

tophsmama's Review

July 27, 2012
I've made this recipe quite a few times, with several types of potatoes. It goes with a wide variety of dishes, and the flavor is amazing! While it has a kick of it's own, it doesn't over power the flavor of your main dish. My favorite potato is the Trader Joe's Teeny Tiny potatoes.

JimMarltonNJ's Review

June 14, 2011
This stood in the shadow of the steak it is supposed to be served with.

lalala706's Review

August 02, 2010
I make roasted potatoes quite a bit but these...AMAZING! the dijon gives it the perfect kick, these are a keeper in our house now.

Whygal's Review

August 01, 2010
Made these potatoes for a dinner party last night; however I used regular white potatoes due to price per pound! Fingerlings were $3.99/pound at my grocery store and I just couldn't justify spending $10.00 on 2 1/2 pounds of potatoes!!!! (White potatoes were $.99/pound!!) I doubled the oil, mustard, etc as I was essentially doubling the amt of potatoes. My guests really liked the potatoes (not a potato was left over) and agreed with me that fingerlings were just too expensive. This recipe was a nice change from regular roasted potatoes. I will make this recipe again.

julie64's Review

July 22, 2010
Simple and really good. Served with the chili-espresson rubbed steak but will definitely go with bunches of other dishes througout the year.