Saturday, March 9, 2013

Dijon Potatoes

Dijon Potatoes
This is an adaptation of a recipe that was published some years back by Grey Poupon. I make it oil-free. It is very compatible with German-inspired foods, and it also adds a flavorful accent to complement bland foods.

These potatoes are VERY popular when I serve them. I usually make about 3-4 quarts of them at a time (about 2/3 of a 5# bag).  They just disappear : )

Dijon Potatoes
Red Potatoes cut in 1" to 2" pieces (try to make all the pieces approximately the same size, so they cook at the same rate)
For each quart of potato cubes, make coating as follows:
Stir together
1/4 cup Dijon Mustard
1/2 teaspoon Oregano
1/4 teaspoon Basil
1/2 teaspoon Minced Garlic
(1 to 2 Tablespoons oil may be stirred in, but is not necessary)
Toss Potatoes with Coating in a big bowl with a large spoon to coat evenly.
Pour Potatoes in a single layer onto a rimmed cookie sheet (or, if you don't have one of those, any large, shallow pan should do). You may need more than one pan, depending how many potatoes you made.
Bake at 425degrees Fahrenheit, about 40 minutes, on middle rack of oven, till tender and golden brown, stirring every 15 to 20 minutes.
If you make a lot of potatoes, and need to put pans on more than one shelf, you can put a pan on the bottom  rack of the oven. When you take the pans of potatoes out to stir them change all the pans to a different spot, putting the bottom pan on the middle rack and visa-versa.

Tip for Dining with Omnivores: These potatoes go well with Pork Chops and Sauerkraut. For the Vegan diner, add Sauerkraut, Slaw or Salad, and Peas or Lima Beans to make a complete and balanced meal. This dressing can also be spread onto Boneless, Skinless Chicken Breasts or Pork Chops a couple of hours before Grilling to make Dijon Chicken or Dijon Pork Chops.

This is being shared on:
Frugal Tip Tuesday

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