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No Allergens specified
No Diets specified
YIELD 4-6 SERVING
6 TBSP DIJON MUSTARD
3 TBSP OIL
2 CLOVES
GARLIC, PEELED AND CRUSHED
1 TBSP LEMON JUICE
1 TSP PARSLEY FLAKES
1/2 TSP SALT
1/4 TSP BLACK PEPPER
2 LB SMALL RED POTATOES, WITH SKIN, CUT INTO WEDGES
A few days before a family get-together, my menu was almost complete. I needed one more side dish. I called
my sister.
1 Preheat oven to 425°F
2 In a large bowl, combine the mustard, oil, garlic, lem on juice, parsley, salt, and pepper. Add the potatoes and stir to coat.
3 Spread the potatoes over a baking sheet lined with parchment paper. Roast for 45 minutes, turning over halfway through baking time.
Directions
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