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Mustard Baked Potatoes With Olives
By twissis on June 20, 2007
Photo by acid.
2 Reviews
- Prep Time: 15 mins
- Total Time: 1 hrs 15 mins
- Serves: 8, Yield: 8 6 oz Servings
Photo by acid.
About This Recipe
"From the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series, this is a new, easy-to-fix & flavorful way to serve a potato side-dish. I usually do not serve a new dish to guests, but we had unexpected company for dinner the nite I 1st made these potatoes. Our guest devoured 3 helpings & DH 2 had helpings. Icelanders revere their potatoes, so my trial proved my view that these are very good! *Enjoy*"
Ingredients
- 6 large potatoes ( 3 lbs, washed & left unpeeled)
- 1/3 cup olive oil
- 1 medium onion ( finely chopped)
- 2 garlic cloves ( crushed & finely minced)
- 2 teaspoons black mustard seeds
- 2 teaspoons dry mustard
- 1 tablespoon dried Italian seasoning ( I use McCormick Classic Herbs)
- 1/2 cup black olives ( sliced)
Directions
- Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
- Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
- Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
- Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
- NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (309 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 316.8
- Calories from Fat 95
- 30%
- Amount Per Serving
- %
- Total Fat 10.6g
- 16%
- Saturated Fat 1.4g
- 7%
- Cholesterol 0.0mg
- 0%
- Sugars 2.8 g
- Sodium 90.6mg
- 3%
- Total Carbohydrate 51.0g
- 17%
- Dietary Fiber 6.8g
- 27%
- Sugars 2.8 g
- 11%
- Protein 6.2g
- 12%
Reviews
-
"Great recipe. I did omit the mustard since I did not have them. Made for your win for the Foot Ball Pool 2010 week 12"
By School Chef on December 02, 2010 | 1168853
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"These are excellent potatoes. I love mustard and pairing it with potatoes is a great idea, the flavors in this dish really worked for me. I had to use yellow mustard seeds since I could not find the black, I think it would be even better with the black mustard seeds."
By acid. on July 20, 2007 | 451602
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