Herb Roasted Potatoes

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 10

ingredients

• 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

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.

Reviews

[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!

 

[Karen Elizabeth]

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!

 

[Bergy]

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

 

[Ree Andrews]

Sorry, but no one liked these potatoes. There was not enough sauce for the 4-5lbs of potatoes used.

 

[Paja9203]

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!