The mild mustard flavour on these crisp little roasties goes perfectly with roasts and casseroles
Ingredients
- 1 ¼kg new potato, halved
- 3 thyme sprigs
- 3 tbsp extra-virgin olive oil
- 1 tbsp wholegrain mustard
Method
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Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
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To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.