Potatoes + Honey + Mustard = Divine

I love potatoes......in all forms, shapes and sizes! Mashed, sauteed, boiled, fried, in soup, in salad, by itself or made with something else.....they're always yummy! I think they're one of the most flexible foods for a vegetarian. There are just innumerable ways to make them......and you can rarely go wrong! Made the most heavenly version a few nights back.......

Honey and Dijon mustard roasted baby potatoes with parsley and lemon zest!


Serves 4

• 500 gms baby Potatoes
  
• 3 tablespoons Extra Virgin Olive Oil
• 1/2 cup Old style Dijon Mustard (or any other whole grain mustard)
  
• 1/3 cup Honey
• 2 tablespoons Parsley, finely chopped
• 1 teaspoon Lemon juice
  
• 1/2 teaspoon each Salt and Pepper
• 2 teaspoons Lemon zest
  

Start with preheating oven to 425ºF. Scrub the potatoes clean and cut into two, leaving the skin on. Place potatoes in a big bowl and toss with olive oil, salt and pepper. Arrange on baking sheet in a single layer and roast for 15 minutes. Mix mustard, honey, lemon juice and parsley in small bowl. Toss potatoes with honey-parsley mustard in large bowl until evenly coated. Arrange potatoes on baking sheet again and roast until potato edges begin to brown. Remove from oven and let cool a bit before garnishing with lemon zest.