Roasted Mustard Potatoes with Rosemary

  • 5 cups potatoes, cut into wedges
  • 3 Tbsp extra-virgin olive oil
  • 1/4 cup grainy Dijon mustard
  • 2 Tbsp butter, melted
  • 2 Tbsp fresh lemon juice
  • 3 cloves Garlic, minced
  • 2 Tbsp fresh rosemary
  • 2 Tbsp Parmesan cheese, grated
  • 1 tsp of sea salt
  • fresh ground black pepper, to taste

Preheat oven to 425°F. Whisk mustard, olive oil, butter, lemon juice, garlic, rosemary, parmesan, salt and black pepper. Add potatoes and toss well. Spread out on a lightly greased baking sheet, bake until crusty and golden brown.