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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks Ingredients:
1 (1-ounce) slice white bread |
5 1/2 teaspoons olive oil, divided |
5 teaspoons country-style dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon grated lemon rind |
1 1/2 pounds small red potatoes, quartered |
1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces) |
cooking spray |
2 cups cherry tomatoes, halved |
12 pitted ripe olives, drained and halved (about 1/3 cup) |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.
3. Increase oven temperature to 450°.
4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.
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