Mustard Aioli Baked Potatoes

INGREDIENTS
½    cup low fat yogurt
½    cup sour cream
3     cloves garlic, minced very fine
1     tablespoon Dijon style mustard
1     tablespoon whole grain mustard
2     pounds Yukon Gold potatoes, peeled, cut to 1 inch dice
1     tablespoon dried tarragon

METHOD

In a medium bowl, whip together the yogurt, sour cream, garlic and both mustards. Place the aioli into the refrigerator for at least 30 minutes before using.

Peel and dice the potatoes and place into a saucepan of boiling water. Cook for about 10 minutes until they are tender. Drain and allow them to cool until the aioli is ready.

Oil the bottom of a sided baking sheet and preheat the oven to 350 F. Put the potatoes into a large mixing bowl and pour in the aioli. Stir and turn to thoroughly coat all the potato pieces. Place them on to the baking sheet making sure they do not touch each other and bake in the oven for 6 to 8 minutes, until they are golden brown. Remove from the oven and serve.

Based upon ideas from Epicurious.com