Roasted Mustard Potatoes


  • 3 tbsp extra-virgin olive oil, plus more for greasing pan 
  • ¼ Cup Kozlik's Herbed Rosemary mustard 
  • 2 tbsp butter, melted 
  • 2 tbsp fresh lemon juice 
  • 1 tsp lemon zest, grated 
  • 3 Garlic cloves, minced 
  • 1 tbsp dried oregano 
  • 2 tbsp grated Parmesan cheese 
  • 1 tsp sea or kosher salt and fresh ground black pepper 
  • 5 Cups potatoes, cut into ¾ inch cubes


  1. Preheat oven to 425 °F.
  2. Lightly grease a large, rimmed, thin baking sheet with olive oil.
  3. Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few pinches of black pepper. Add cubed potatoes and toss well.
  4. Spread out on baking sheet and bake until crusty and golden brown - they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.