Herb Roasted Potatoes
photo by Margaret3
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 78.78 ml Grey Poupon or 78.78 ml other Dijon mustard
- 29.58 ml olive oil
- 2.46 ml oregano
- 2.46 ml rosemary
- 2.46 ml basil
- 1.23 ml crushed red pepper flakes
- 7.39 ml minced garlic
- 1814.36-2267.96 g red potatoes, scrubbed but not peeled
directions
- 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.
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Reviews
-
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!
-
This was very delicious! What I was really impressed with was the way the "fries" browned. I have been making oven fries for quite a while and I usually sprinkle them with paprika which does make them brown a little, but these were authentically browned! I did turn them over so they could brown on both sides. And I found they didn't take as long as the recipe said, but then I was using "old" potatoes. Thank you, Margaret3 for a new twist on oven fries!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.