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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Tasty potato dish that freezes exceptionally well. I do 10 lbs at a time and take out just what we need. Never thaw them before heating, tho, as they get soggy. Put still-frozen potatoes in a 350 0ven for 30 min +/- and they'll be almost as good as freshly done. Good for Sunday brunch. My adaptation of the recipe the Grey Poupon people had in their ad a few years ago. Ingredients:
1/3 cup grey poupon or 1/3 cup other dijon mustard |
2 tablespoons olive oil |
1/2 teaspoon oregano |
1/2 teaspoon rosemary |
1/2 teaspoon basil |
1/4 teaspoon crushed red pepper flakes |
1 1/2 teaspoons minced garlic |
4 -5 lbs red potatoes, scrubbed but not peeled |
Directions:
1. Mix all ingredients except potatos in large bowl.
2. Add potatoes and toss to mix-add a little water if needed so that all potatoes get coated.
3. Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
4. Bake 425 approx 40 minutes until fork tender-no need to stir.
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