3 pounds Yukon Gold potatoes, cut into 1 inch cubes
3 tablespoons olive oil
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon smoked paprika
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, wash your potatoes thoroughly and pat them dry with a kitchen towel. Cut the potatoes into uniform one inch cubes to ensure they cook evenly. Place the potato cubes into a large mixing bowl.
In a separate small bowl, whisk together the olive oil, heavy cream, Dijon mustard, whole grain mustard, minced garlic, salt, pepper, and smoked paprika. Whisk until the mixture is well combined and has a smooth, slightly thickened consistency.
Pour the creamy mustard mixture over the potatoes in the large bowl. Add the chopped fresh rosemary. Use a large spoon or your hands to toss the potatoes until every single piece is thoroughly coated in the sauce. The mustard seeds in the whole grain mustard should be evenly distributed.
Spread the potatoes out in a single layer on a large rimmed baking sheet. Avoid overcrowding the pan, as this will cause the potatoes to steam rather than roast. Place the sheet in the center rack of the oven and bake for 40 to 45 minutes. Halfway through the cooking time, use a spatula to toss the potatoes so they brown evenly on all sides.
Remove the potatoes from the oven when they are fork-tender and the edges are golden brown and crispy. The sauce should have reduced into a thick, savory glaze. Let them rest for five minutes before transferring to a serving bowl. Garnish with a little extra fresh rosemary if desired.
