2 pounds small red potatoes, halved or quartered if large
2 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425°F.
Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down.
Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.
