Roasted Potatoes

I peeled and cut the potatoes for "Herb-Roasted Potatoes Poupon", a Grey Poupon recipe, and then realized I was out of Dijon mustard. So I improvised, and everyone liked this version better than the original. Phew! Unfortunately, I didn't measure some of the ingredients, so this will be one of those figure-it-out-as-you-go recipes.

Potatoes, peeled and cut in chunks, enough to cover 15x10" (or 13x9") pan in single layer
2 tbsp olive oil
2 tbsp mustard
1 clove of garlic, minced
a generous sprinkle each of parsley, thyme, oregano and marjoram

In large bowl, toss all ingredients together to coat potatoes well. Spread potatoes in single layer in lightly greased 15x10" pan (use a 13x9" if you don't have a jelly roll pan) and bake at 425°F for 35 to 40 minutes or until potatoes are fork tender. I used a stoneware pan and didn't have to stir it, but you might want to give it an occasional stir to make sure the potatoes aren't sticking.

Everyone loved this, and with four children sitting at the table that's quite an accomplishment!

~ Charmin