Horseradish Crusted Roasted Red-Skinned Potatoes

Number of Servings: 8

3 Medium Red-skinned potatoes
Water to cover
2 Tsp. Salt
1/4 Cup Coarse-grained mustard
1/4 Cup Prepared horseradish
1/3 Cup Olive oil
1/4 Cup Grated Parmesan cheese

Slice potatoes ½-inch thick. Boil in salted water to cover until just tender, about 10 minutes. Drain and arrange overlapping in lightly sprayed shallow 1 1/2 quart casserole. Stir mustard and horseradish together and blend in olive oil. Spoon evenly over potatoes. Sprinkle with Parmesan. Bake 30-40 minutes or until golden and crusty.