Directions:
- Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
- Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
- Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
- Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
- NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.3 Kcal (1086 kJ) | ||
| Calories from fat | 105.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Sodium | 338.56mg | 14% | |
| Potassium | 607.82mg | 13% | |
| Total Carbs | 36.29g | 12% | |
| Sugars | 7.56g | 30% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.28 Kcal (516 kJ) | ||
| Calories from fat | 50.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 18% | |
|---|---|---|---|
| Sodium | 160.96mg | 14% | |
| Potassium | 288.98mg | 13% | |
| Total Carbs | 17.25g | 12% | |
| Sugars | 3.59g | 30% | |
| Dietary Fiber | 2.82g | 24% | |
| Protein | 1.86g | 8% | |
| Vitamin C | 2.2mg | 8% | |
| Vitamin A | 0.8mg | 57% | |
| Iron | 0.8mg | 10% | |
| Calcium | 31mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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