Herb-Roasted Potatoes Enlist in Mustard War

In ehealy's comment on our post "In Defense of Dijon II: Guest Recipe," she gave us another mustard recipe. It's one that she found in the booklet that came with her jar of mustard, and it's become one of her favorites.

Ingredients:
5 tablespoons Dijon mustard
2 tablespoons olive oil
1 clove garlic, crushed
1/2 teaspoon Italian seasoning
2 pounds red potatoes, 1 1/2-inch chunks
sprig fresh oregano

Directions:
1. In a small bowl, combine mustard, oil, garlic, and Italian seasoning. Arrange potatoes in lightly greased 13-by-9-by-2-inch baking pan or on a shallow baking sheet. Pour mustard mixture over potatoes; toss to coat well.
2. Bake at 425 degrees for 35 to 40 minutes or until potatoes are tender and crispy, stirring occasionally. Garnish with oregano.

This sounds like a different take on the kind of mustard-and-vinegar potato salad that some of Tim's German relatives used to make on summer holidays.
This also reminds us of one of our favorite things to do: roasted potatoes, which are so easy and which can be altered slightly to work with whatever else you're serving. We'll soon drop in a post about some of the many things you can do to roasted potatoes.