Cut potatoes into bite-size cubes. Do not peel. Toss all ingredients together and spread in a single layer on a foil-lined baking sheet. Cover with foil and bake. (You might want to take the foil cover off for last 10 minutes if you like crispier potatoes.)
Ingredients
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3 pounds red-skinned potatoes
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1/3 cup Dijon mustard
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2 tablespoons olive oil
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1 clove garlic, minced
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1/2 teaspoon Italian seasoning
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