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We don't want to imagine another brunch without these potatoes.
Ingredients
1-2 Tbsp. Edmond Fallot Basil Dijon mustard
½ tsp. Frontier Co-op garlic granules
¼ tsp. Daphnis & Chloe smoked chili flakes
Salt and pepper taste
2 Tbsp. Riojana olive oil
4 organic red potatoes, washed and diced
¼ C Organic Valley shredded parmesan
Preparation
Step 1
Preheat oven to 400.
Step 2
In a large bowl, add your Dijon mustard, garlic granules, salt, and pepper. Whisk in your olive oil until combined.
Step 3
Add your potatoes to the bowl and toss to combine. Once all the potatoes are coated in the dressing. Spread out on a baking sheet. Sprinkle parmesan over.
Step 4
Cook for 15 minutes, flip, and return to the oven for 5-10 minutes or until cooked through.