Roasted Potatoes Dijon

From: SarahG.

On Sep 30, 2009

Delish! I would never have thought I'd like this, but it was very tasty. I did as many of the others suggested by lowering the baking temp to 375 and leaving them in for a full hour. They turned out perfect. Thanks for a great recipe, Kelly!

From: zephanie

On Jan 19, 2009

So yummy! My husband doesn't really like dijon mustard but gobbled these up anyway. I doubled the amount of garlic and seasoning and added s&p and they were great.

From: CountryLady

On Mar 24, 2003

You're right Kelly.....this is a good no fuss side dish! Other than cutting the recipe in half (cooking for 2), I followed the instructions exactly. I was skeptical at first as there seemed to be too much "sauce". As the potatoes cooked, the sauce reduced, coated the potatoes & "crisped up" to give a flavour different from your usual plain old potatoes.

From: Bev

On Mar 20, 2003

This looked like a wonderful recipe and I was anxious to try it. I tried this recipe this evening but I'm afraid this recipe didn't work out for me. I cut the russett potatoes into 1" chunks, tossed with the mixture as directed and roasted at the temperature requested - for longer than indicated. The potatoes turned brown but never got tender enough to serve. I think, next time I try this, I will roast at a lower temperature, perhaps 375, for a longer period of time.