Prep 20 mins
Cook 45 mins
Tasty potato dish that freezes exceptionally well. I do 10 lbs at a time and take out just what we need. Never thaw them before heating, tho, as they get soggy. Put still-frozen potatoes in a 350 0ven for 30 min +/- and they'll be almost as good as freshly done. Good for Sunday brunch. My adaptation of the recipe the Grey Poupon people had in their ad a few years ago.
- 1⁄3 cup Grey Poupon or 1⁄3 cup other Dijon mustard
- 2 tablespoons olive oil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons minced garlic
- 4 -5 lbs red potatoes, scrubbed but not peeled
- Mix all ingredients except potatos in large bowl.
- Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
- Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
- Bake@ 425 approx 40 minutes until fork tender--no need to stir.
I scaled this recipe down for just the 2 of us. I used white potatoes (cut in 1" chunks) and doubled the coating ingredients. I omitted the red pepper flakes and used a *tad* more garlic. Oh, I did add a *tad* of water to thin slightly for better coating. After the sauce was made I coated the potatoes well and baked. They were wonderful!!! I will definitley be making these often for us!
These were very nice, made them to accompany our Sunday roast chicken and everyone enjoyed them. Very easily prepared and very tasty, thank you, Margaret!
Wonderful easy recipe. I got them ready early in the PM, roasted them for 45 minutes and they came out loaded with flavor crisp on the outside and fluffy inside - It is a do again recipe