Herb Roasted Potatoes

"Easy to prepare. This is a nice variation on the same old potatoes."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
50mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Mix all ingredients except potatoes in lightly greased baking pan.
  • Toss with mustard mixture.
  • Bake at 425 degrees for 35 to 40 minutes stirring occasionally.

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Reviews

  1. I made 1 1/2 times the amount in the recipe for 5 people, and there were none left. I cooked according to the recipe instructions. Delicious flavor..texture is soft on inside and crispy on the outside. I agree that you could easily cut back a little on the mustard..also the brand of mustard used could change the flavor a little. Great recipe which I will make again!
     
  2. I cut this recipe back to two potatoes and wished I had made four (does that say how much I liked it?) Cutting back the recipe (and perhaps my measuring) made it a bit heavy on the mustard but I gave the potatoe chucks a light swipe, just before baking, to take away some of the mustard . I marinated them for an hour in the Mustard garlic so the flavor permiated them. They came out golden and very tasty. In step 2 you did not say what to toss with the sauce but since only potatoes remained it didn't take a Rocket scientist to figure it out. Thanks for a very tasty potato recipe Fluffy
     
  3. These potatoes were so easy and so tasty. I didn't have red potatoes so I used white, but didn't change anything else. I found mine needed about an hour in the oven, but then maybe I cut my chunks bigger than I should have. Like a few reviewers mentioned, I also marinated the potatoes in the mustard mixture for about an hour before popping them in the oven. Both DH and I loved these potatoes and they will definitely be made again!
     
  4. Oh yum what a great recipe. I used red potatoes as called for. I only wish I would have doubled the recipe. I will be making this again for sure. Thanks Fluffy for posting.
     
  5. After seeing Bergy's picture of these, I decided I simply HAD to make them. I didn't have red potatoes, so I just used white ones, but they were delicious! I'll certainly make this again Fluffy!
     
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