Oven Roasted Potatoes

2 pounds small red or white potatoes, rinsed thoroughly and dried, unpeeled

3 tablespoons Dijon mustard

¼ cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon freshly ground pepper

2 teaspoons paprika

2 tablespoons chopped fresh parsley

Heat oven to 400 degrees.

Mix mustard and olive oil in large bowl.

Quarter potatoes and toss with mustard and oil mixture. Sprinkle in garlic powder, onion powder, salt, pepper and paprika. Mix potatoes until well coated.

Place potatoes in a single layer on a jelly roll pan. Cover with aluminum foil; tent the foil so that potatoes can steam. Bake for 40 minutes.

Remove foil and turn the potatoes, making sure that a fleshy part of the potato is touching the baking sheet. Return to the oven, uncovered for another 40 minutes, or until the potatoes have started to brown and develop a crisp surface.

Remove potatoes to a bowl and toss with the fresh chopped parsley.

Serves four.

Nutrition values per serving: 310 calories, 14 g fat (2 g saturated), 41 g carbohydrates, 3 g fiber, 6 g protein, 0 cholesterol, 1,320 mg sodium.