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 potatoes, cut into 1" chunks

In medium bowl mix the two mustards and next five ingredients into a smooth paste. Pat potatoes dry with paper towels. Add to bowl of ingredients and toss to coat. Place on lightly oiled cookie sheet or baking dish in a single layer. Bake at 425 degrees for 30 to 35 minutes or until chunks are tender. Serves 4.