Mustard Baked Potatoes With Olives |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series, this is a new, easy-to-fix & flavorful way to serve a potato side-dish. I usually do not serve a new dish to guests, but we had unexpected company for dinner the nite I 1st made these potatoes. Our guest devoured 3 helpings & DH 2 had helpings. Icelanders revere their potatoes, so my trial proved my view that these are very good! *Enjoy* Ingredients:
6 large potatoes (3 lbs, washed & left unpeeled) |
1/3 cup olive oil |
1 medium onion (finely chopped) |
2 garlic cloves (crushed & finely minced) |
2 teaspoons black mustard seeds |
2 teaspoons dry mustard |
1 tablespoon dried italian seasoning (i use mccormick classic herbs) |
1/2 cup black olives (sliced) |
Directions:
1. Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
2. Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
3. Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
4. Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
5. 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.
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