700 gm Parisienne potatoes (uncooked), or you can make your own by scooping out white potatoes with a large melon baller (approx 1½" or 3.5 cm diameter)
1/2 tsp (3 ml) dry mustard powder
1 cup (100 gm) grated Parmesan cheese
1 tsp (5 ml) parsley flakes
salt and pepper to taste
1/2 tsp (3 ml) garlic powder
1/2 cup (125 ml) melted butter
1 cup (90 gm) breadcrumbs
Combine the breadcrumbs, cheese, parsley, salt and pepper and garlic powder. Mix well.
Stir mustard into the melted butter.
Brush the Parisienne potatoes with melted butter mixture and then roll in the breadcrumb mixture to coat all surfaces.
Arrange in a single layer in a shallow roasting dish. Spray with a little olive oil.
Bake at 375°F or 190°C for 45-60 minutes, rolling the potatoes occasionally to ensure even roasting.