Total Time
1hr 5mins
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.

Ingredients Nutrition


  1. Mix all ingredients except potatos in large bowl.
  2. Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
  3. Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
  4. Bake@ 425 approx 40 minutes until fork tender--no need to stir.
Most Helpful

5 5

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!

5 5

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!

5 5

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