Mustard-roasted baby potatoes with chives and red pepper

There's something about whole-grain mustard. Not too overpowering, yet sharp enough with its just-right-pungency, it works like magic on almost every dish! Especially potatoes. Its coarse texture is just perfect to dot these baby potatoes. And...surprise...surprise...even though Dijon, France is known for being the mustard capital of the world, this tangy condiment actually has Roman origins!

500 gms baby potatoes

1 small red bell pepper

2 cloves garlic, crushed

2 tbsp olive oil

1 tbsp whole-grain mustard

1 tsp paprika powder

1/2 cup chives, chopped

salt

Preheat the oven to 200 degrees C.

Wash and scrub the potatoes clean. Cut into two and boil them in a big pot of water for 7-8 minutes. Meanwhile, chop the pepper into small sqaures. Drain the potatoes. In a big bowl, add the potatoes, red pepper, mustard, chives, olive oil, garlic, paprika and salt. Spread on a baking dish and oven-roast for 15-20 mins. Serve as a side dish or an appetizer.