mustard-roasted potatoes

Ingredients in this Recipe

1 tablespoon dried oregano
1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
1/2 cup whole grain Dijon mustard
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
3 pounds 1 to 1 1/2 inch diameter mixed unpeeled red skinned and white skinned potatoes, cut into 3/4 inch wide wedges
Nonstick vegetable oil spray

See Full Recipe at Smitten Kitchen