Mustard-Roasted Potatoes
INGREDIENTS
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Ingredients
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Nonstick vegetable oil spray
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1/2 cup whole grain Dijon mustard
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2 Tbsp. extra-virgin olive oil
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2 Tbsp. (1/4 stick or 1/2 ounce) butter, melted
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2 Tbsp. fresh lemon juice
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3 garlic cloves, minced
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1 Tbsp. dried oregano
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1 tsp. finely grated lemon peel
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1 tsp. coarse kosher salt
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Black pepper, to taste (about 1 tsp.)
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3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into wedges (I mainly used Russet potatoes that I already had on hand, which turned out wonderfully)
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