PREHEAT oven to 375F. Line a baking sheet with parchment paper. Lightly spray with oil. Whisk 2 tbsp Dijon mustard with 2 tsp honey, 1 1/2 tsp fresh thyme leaves, 1 tsp olive oil and 1/4 tsp salt in a large bowl until combined. Add 600 g red-skinned potatoes, cut into bite-sized pieces, and toss until coated. Arrange in a single layer on prepared baking sheet. Sprinkle with 1/4 cup panko bread crumbs.
BAKE in centre of oven until tender and crispy on the outside, 25 to 30 min.
Nutrition (per serving)
Tender red potatoes are topped with tangy dijon and sprinkled with crisp panko crumbs; often coarser than other breadcrumbs, panko creates a deliciously crunchy crust.