1 1/2 tsp. coarse mustard
1 1/2 tsp. Dijon mustard
1 tsp. olive oil
1 clove garlic, minced
1 tsp. dried tarragon
1/4 tsp. paprika
1/8 tsp. ground red pepper
2 lg. baking or 4 med. red potatoes, cut into 1 inch chunks

In medium-sized bowl, mix all but potatoes into a smooth paste. Pat potatoes dry with paper towels. Toss into bowl to coat with paste. Place on a lightly oiled cookie sheet or baking dish in a single layer. Bake at 425 degrees until potatoes are tender, 30-35 minutes. 4 servings.