Crispy Dijon Smashed Potatoes

Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal!

Remember when I said how I hated mustard as a child? Well, I’m pretty much putting it on everything, especially these potatoes.

Now there’s a double dose of mustard here using both Dijon and whole grain mustard along with just 2 teaspoons of honey for that hint of sweetness, giving the potatoes that perfect balance of sweet and savory goodness.

Then these babies get baked in a 425 degree F oven, letting that mustard glaze on top form into a beautiful, epic crust. Now if I can just get this kind of crust on all my veggies!

Crispy Dijon Smashed Potatoes Yield: 6 servings prep time: 10 minutes cook time: 40 minutes total time: 50 minutes Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal! Crispy Dijon Smashed Potatoes 10 minutes 40 minutes Chungah Rhee Ingredients: 24 ounces red baby potatoes

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon whole grain Dijon mustard

3 cloves garlic, minced

2 teaspoons honey

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Kosher salt and freshly ground black pepper, to taste Directions: Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Serve immediately. Did you Make This Recipe? Tag @damn_delicious on Instagram and hashtag it #damndelicious.