Yield: 4 Servings
|\N \N||Vegetable oil cooking spray|
|4 tablespoons||Dijon-style mustard|
|1 teaspoon||Ground Cumin|
|1 teaspoon||Chili Powder|
|⅛ teaspoon||Cayenne Pepper|
|16 \N||Baby Red Potatoes|
Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.