Ingredients
2-1/2 pounds small Yukon Gold potatoes, cut into eighths8 tablespoons olive oil, divided3 tablespoons lemon juice1 tablespoon Dijon mustard3 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon pepper1/2 medium red onion, thinly sliced1/3 cup chopped fresh basil
Preparation
Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally.
In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.
