Herb-Roasted Dijon Potatoes

     When I was a little kid, my mom used to allow me to help her meal plan and make dinner.  My brother, sister, and I each had one night a week that we got to decide what we would have for dinner and we had to help mom make it.  I remember looking through all of her cookbooks trying to decide what I would pick each week, but usually one of my kid cookbooks won out.  As a matter of fact, I remember one time choosing "kitty litter casserole" from my Gross Grub cookbook, which was made of rice and meatballs.  None the less, my mom worked very hard to get us to eat a variety of foods and to enjoy cooking and baking.  As you can tell, she did a great job...I love to eat and cook!  Before I moved down to Texas my mom had given me a file folder of all sorts of recipes she had been saving for my sister and I ever since we were younger.  They were clipped from magazines and duplicates of her recipe cards from Taste of Home.  It was like an antique version of pinterest!  While sorting through them the other day I came across this recipe and set it aside because I knew I would be making it soon!  It was different than the typical mashed or baked potatoes that I usually make, but every bit as delicious.

2 lbs. baby red potatoes
5 tbsp. Dijon mustard
2 tbsp. olive oil
1 garlic clove, minced
½ tsp. Italian seasoning

     Preheat oven to 425°.  Cut potatoes into quarters.  Mix all ingredients except for potatoes in a medium bowl.  Add in the potatoes and stir until covered.  Place on a greased baking pan and bake for 35-40 minutes, or until fork tender.