Subtly flavoured and easy to prepare, these potatoes are perfect served with roasted and braised meats.
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) grainy mustard
1/2 tsp (2 mL) coarse salt
1/2 tsp (2 mL) pepper
6 Yukon Gold potatoes, scrubbed (2 lb/1 kg)
1 lemon, quartered
In large bowl, whisk together oil, mustard, salt and pepper.
Cut each potato into 6 wedges; add to bowl and toss to coat. Scrape into roasting pan; add lemon.
Roast in 400°F (200°C) oven until tender and golden, about 45 minutes. Increase to 425°F (220°C); roast until browned, 7 to 10 minutes.