Ingredients

The following ingredients have 4 Servings
  • 2 pounds Yukon gold potatoes, (cut into 1-inch cubes)
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon sugar free maple syrup
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon coarse salt, ((you can also use table salt))
  • 1/4 teaspoon fresh ground pepper, (or to taste)
  • chopped fresh parsley, (for garnish)

Instruction

  • Preheat oven to 425F.
  • Line a sheet pan with parchment paper or foil.
  • Rinse, scrub, and pat dry the potatoes. 
  • Cut up the potatoes into 1-inch cubes and transfer to prepared sheet pan; spread potatoes in a single layer, set aside.
  • In a mixing bowl combine olive oil, mustards, maple syrup, rosemary, oregano, and thyme; mix together until completely incorporated.
  • Using a pastry brush, spread the mustard mixture over the potatoes.
  • Season potatoes with coarse salt and fresh ground pepper.
  • Roast in the oven for 25 to 30 minutes, flipping and mixing through at least once half-way through cooking.
  • Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve.