Recipe by Margaret3
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.
Top Review by Kikimony
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!
- 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
Directions See How It's Made
- 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.