A delightful twist on classic roasted potatoes, infused with aromatic herbs and a touch of tangy mustard.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Wash and halve the baby potatoes, then place them in a lightly greased roasting pan along with the garlic cloves.
Cutting the potatoes into similar sizes ensures they cook evenly.
Cover the pan tightly with foil and roast in the oven for 40 minutes.
Covering the pan helps to steam the potatoes, making them tender.
In a mixing bowl, combine the Dijon mustard, melted butter, and chopped parsley.
Mixing the ingredients thoroughly ensures a uniform coating.
Remove the foil from the potatoes, pour the mustard mixture over them, and toss to coat evenly.
Toss gently to avoid breaking the potatoes.
Return the pan to the oven and bake uncovered for an additional 15 minutes until the potatoes are golden and slightly crispy.
Baking uncovered allows the potatoes to develop a crispy texture.
Serve the roasted potatoes warm, garnished with extra parsley if desired.
Serving immediately ensures the potatoes retain their crispiness.
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