Spicy Roasted Potatoes

Submitted by dicentra

"These are easy and fantastic! Try different herbs; just about any traditional herbs will work."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 tablespoon coarse grain mustard
• 1 tablespoon olive oil
• 1 garlic clove, minced (or more)
• 1 teaspoon tarragon
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon red pepper (or more if you want them really spicy)
• 2 large baking potatoes

directions

1. In a medium bowl, mix the mustard oil, garlic, tarragon, paprika, and red pepper into a smooth paste.
2. Cut the potatoes into 1 inch pieces.
3. Pat dry with paper towels. Add to the bowl and toss to coat.
4. Coat a baking sheet with cooking spray. Add the potatoes in a single layer.
5. Bake at 425 for 30-35 minutes or until tender. (Cooking time depends on how small you cut the potatoes).
6. Serve hot as a snack (like French fries) or a side dish.

Reviews

[Nancy G.]

These are wonderful potatoes! I used some Mediterranean oregano instead of the tarragon and 3 large red potatoes but otherwise made as posted. The red pepper flakes give it a nice zing. The potatoes were done in about 30 minutes (I cut into 1 inch cubes or so. I know I will be using this recipe many times. Thanks for posting a keeper! Made and reviewed for PAC, Fall 2007 :)

 

[Berts Kitchen Witch]

Great potatoes! We loved these! I added a little more garlic than the recipe stated, but I love garlic! Made for Zaar World Tour.

 

[NotQuiteVegetarian]

Great roast potatoes - will definitely make again. Thanks dicentra. Made for ZWTIII.

 

[momaphet]

These are excellent potatoes! Crisp and crunchy, and spicy on the outside, soft and creamy on the inside. My family loves roasted potatoes and these are a great variation on my regular recipe. I would never have thought to use mustard in the coating. I half the tarragon and added thyme as my DD isn't a big tarragon fan. An 1/8 tsp red pepper was perfect for us. One obvious ommission in the recipe - you have to add salt to potatoes, I also added black pepper. One other note, unless you are using giant potaotes this would never feed 4-6. More like 2-3. I made them with salmon, they would be great with barbeque or any basic meat dish.

 

[teresas]

These were excellent!! Nice and crispy with a touch of heat. This is a keeper in my cookbook. Made it as a side dish and prepared it without any changes. (well, "OK I did increase the red peppers to 1/4 tsp"). Thanks dicooks for posting! Update: Well, what do you know, I made this dish again but I did make a change. I used sweet potatoes this time. They came out oh! so tender and with the same excellent flavor. I just don't understand why nobody else is trying this dish. It's a must make! (Hello, are you out there?) Thanks, again dicentra (dicooks) for posting