I love mustard…. lets face it, many of my recent posts have consisted of the stuff in some way, shape, or form! Its okay, I am proud… I love the stuff! This recipe in particular, is very good even if you are not the biggest fan. It is subtle, and doesn’t have the bite that most recipes using mustard has.
6 Large Russet Potatoes; cut into 1″ cubes
1/4 Cup Hickory Farms Sweet Hot Mustard
1 Tbsp Stone Ground Mustard
2 Tbsp Olive Oil
1 Garlic Clove; minced
1 Tsp Rosemary
Preheat oven to 400f.
Cut up your potatoes.
Combine both mustards, garlic, and olive oil in a small bowl then whisk well.
In a large bowl, toss potatoes with the mustard mixture well to coat.
Transfer potatoes onto a large baking sheet.
Season well with salt and pepper.
Sprinkle with rosemary and roast about 45 minutes to an hour, flipping half way threw.
Continue to roast until fork tender.