Herb Roasted Potatoes
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.
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INGREDIENTS
Nutrition- 1⁄3cup Grey Poupon or 1/3 cup other Dijon mustard
- 2tablespoons olive oil
- 1⁄2teaspoon oregano
- 1⁄2teaspoon rosemary
- 1⁄2teaspoon basil
- 1⁄4teaspoon crushed red pepper flakes
- 1 1⁄2teaspoons minced garlic
- 4 -5lbs red potatoes, scrubbed but not peeled
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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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