Prep time: 60 minutes | Servings 4-6
1/2 cup Maple Wholegrain Mustard
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon grated lemon peel
1 teaspoon salt
3 pounds mixed, unpeeled red & white potatoes, cut into wedges
1, Preheat oven to 425 degrees
2, Spray rimmed baking sheet with non-stick spray
3, Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt, in large bowl to blend.
4. Add potatoes, sprinkle with black pepper and toss to coat.
5. Spread potatoes on single layer on baking sheet.
6. Roast potatoes for 20 minutes. Open oven and reverse baking sheet.
7. Roast until potatoes are browned and tender inside (poke with fork) -- usually about 25 minutes longer.