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
Preheat oven to 400.
In a large bowl, add your Dijon mustard, garlic granules, salt, and pepper. Whisk in your olive oil until combined.
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.
Cook for 15 minutes, flip, and return to the oven for 5-10 minutes or until cooked through.