1 lb, scrubbed
Cal-Organic Gold Potatoes
freshly cracked black pepper
crushed red pepper
1 tbsp, roughly chopped
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
- In a large bowl, stir together olive and mustard. Toss the potatoes in the mustard mixture, salt, pepper and crushed red pepper. Spread the potatoes into an even layer on the baking sheet.
- Bake at 425 for 20 minutes, or until tender. Stir halfway through baking.
- Toss with dill before serving.