Roasted Spicy Mustard Potatoes

SUBMITTED BY: Shirley Glaab PHOTO BY: t_jones

"'Even mild red potatoes can be a 'standout' side dish when they're tossed with this mustard and spice coating, then baked,' noes Shirley Glaab of Hattiesburg, Mississippi. 'They perk up any meal.'"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

READ REVIEWS (8)

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside. In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne. Pierce potatoes with a fork several times; add to mustard mixture and toss to coat. Place in prepared pan. bake, uncovered, at 375 degrees F for 30-40 minutes or until tender.

Nutritional Analysis: One serving equals 138 calories, 1 g fat (trace saturated fat), 0 cholesterol, 353 mg sodium, 30 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

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REVIEWS

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Reviewed on Jan. 16, 2007 by Kibbles and Wits

I tried this the other night and adapted the recipe a bit according to the reviews. For starters I split mixed two mustards; half Dusseldorf style and half Jack Daniels Mustard. I decided to then add 50% more of the Dusseldorf to help with the viscosity. After rolling the potatoes in the mix I used a brush to remove any clumps and to help smooth it out to avoid the burning as mentioned. I placed the potatoes in a pyrex dish on the middle rack for 50 minutes. At the 35 and 45 minutes marks I sprayed the tops of the potatoes with a light layer of olive oil to keep the mustard moist. Everything turned out perfectly and we will most definitely be making these again.

4 users found this review helpful

Reviewed on Nov. 1, 2006 by Mrs Possum 08

Thanks for the recipe, Shirley. These potatoes are the perfect spicy contrast for baked fish dishes. I made the recipe following your instructions to the letter. Easy, quick and healthy because of the oil cooking spray. I will microwave my potatoes for a few minutes before I bake them the next time though, because mine were still a bit hard at 50 minutes of cooking in the oven.

3 users found this review helpful

Reviewed on Feb. 26, 2007 by farah

I made some modifications to this dish that made it more user friendly. I cut the potatoes to cubes and coated them in the musterd and spices. It came out very good. I also added some onions, my husband really enjoied this dish.

2 users found this review helpful

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