4 tablespoons Montana girl mustard
2 tablespoons olive oil
Salt and pepper to taste.
2 pounds of small mini Yukon golds or red potatoes, cut in half
In a large bowl whisk together Montana Girl Mustard, olive oil, salt and pepper. Add potatoes and coat all potatoes well. Spread in a single layer on a cookie sheet lined with parchment paper. Roast in a preheated 400-degree oven until golden brown and fork tender, around 30 minutes.
Serve immediately. Consume sensibly. But don’t feel bad if you eat more than you should.