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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (347g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning |
||
| Calories 304 | ||
| Calories from Fat 70 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 12% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 252mg | 10% | |
| Potassium 1488mg | 42% | |
| Total Carbohydrate 52.7g | 17% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 3.8g | ||
| Protein 6.9g | 13% | |
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Ingredients
- 1/3 cup Dijon mustard
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- 1/2 teaspoon italian seasoning
- 6 medium red potatoes, cut into chunks
Directions
1
Mix all ingredients except potatoes in lightly greased baking pan.2
Toss with mustard mixture.3
Bake at 425 degrees for 35 to 40 minutes stirring occasionally.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Elly in Canada
On Nov 29, 2006
Great tasting potatoes Fluffy! I LOVE mustard, the flavour was wonderful. Served with a roasted pork tenderloin it was a perfect side dish. I used some dried thyme, basil and oregano to replace Italian seasoning. Will make this again!
From: Linda B
On Mar 8, 2004
I made 1 1/2 times the amount in the recipe for 5 people, and there were none left. I cooked according to the recipe instructions. Delicious flavor..texture is soft on inside and crispy on the outside. I agree that you could easily cut back a little on the mustard..also the brand of mustard used could change the flavor a little. Great recipe which I will make again!
From: Bergy
On Mar 3, 2004
I cut this recipe back to two potatoes and wished I had made four (does that say how much I liked it?) Cutting back the recipe (and perhaps my measuring) made it a bit heavy on the mustard but I gave the potatoe chucks a light swipe, just before baking, to take away some of the mustard . I marinated them for an hour in the Mustard garlic so the flavor permiated them. They came out golden and very tasty. In step 2 you did not say what to toss with the sauce but since only potatoes remained it didn't take a Rocket scientist to figure it out. Thanks for a very tasty potato recipe Fluffy
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