Mustard Roasted Potatoes

Herby and crunchy with the sharp tang of mustard this is an excellent side dish dish that compliments Beef, Chicken and Fish equally well.

• 4-6 medium potatoes
• 1/3 cup dijon mustard
• 1/3 cup olive oil
• 1 1/2 tbsp sage
• 1 tbsp thyme
• 1/2 tsp salt
• ground pepper to taste
• heavy whipping cream
• In a large mixing bowl whisk mustard, olive oil, sage, thyme, salt and pepper until well integrated.
• Because your mustard is water based it will not completly interate with the oil.
• 1 1/2 tbsp rosemary can be substituted for sage and thyme.
• Dice potatoes into approximately 1 inch cubes.
• Fold potatoes into mixture until coated.
• Spread potatoes, one layer deep, into a shallow baking pan.
• Lightly drizzle cream over potatoes.
• place pan in a 400F oven for about 50 to 55 minutes. Potatoes are done when brown and crunchy at the tips and edges. Serve while still warm.