Mustard Baked Potatoes With Olives
photo by acid.
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
8 6 oz Servings
- Serves:
- 8
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.
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Reviews
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)