Mustard Roasted Fingerling Potatoes
2 (1.5 pound) bags Frieda’s Fingerling Potatoes (any variety), halved
4 tablespoons olive oil, divided
3/4 teaspoon salt
1 teaspoon black pepper
6 teaspoons whole grain Dijon mustard
The zest and juice of 1 small Frieda’s Meyer Lemon
2 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
Preheat the oven to 400 degrees. Coat a large rimmed baking sheet with non-stick cooking spray. Place potatoes in a large bowl. Add 2 tablespoons olive oil, salt, and pepper, and toss to coat. Spread potatoes on the baking sheet. Roast for 25 to 30 minutes or until golden brown.
In a small bowl, whisk remaining 2 tablespoons olive oil, mustard, lemon zest and juice, garlic, and rosemary. Pour mixture over the roasted potatoes and gently toss until well coated. Roast for additional 5 minutes, or until potatoes are browned and tender when pierced with a fork. Transfer to a serving dish and sprinkle with a little salt and chopped fresh rosemary.