Renee's Kitchen Adventures

Tuesday, January 18, 2011

Mustard Roasted Potatoes AND a Link to an Incredible Giveaway!

This is a favorite recipe of mine that can be found on WW online.  It's just a few simple ingredients mixed together, but they give the roasted potatoes a mighty punch.  It's a perfect side dish for any type of meat.  Last night, we had these with BBQ chicken and they were a nice accompaniment.  The original recipe calls for plain dijon mustard, but I found I liked the flavor of a bolder mustard, one that you can see the grains of mustard seed in it and has a bit of horseradish added.  Grey Poupon has a deli mustard that works very well in this recipe.  I also like to use Dutch Yellow baby potatoes, but any new potato, red or white, will work.  The Dutch Yellow babies have a rich, buttery flavor with a tender skin.  A very generous portion ( approx. 1 1/4 cups) comes in at 4 points+.

On a side note, I also wanted to mention the good ppl over at Friends for Weight Loss are hosting an EXCELLENT giveaway if you are a WW!  They are giving away a  WW deluxe member kit AND a  WW serving spoon set!!! So exciting!  Why not follow this link and give your luck a try!? ( sorry, contest is over)


Mustard Roasted Potatoes adapted from WW online

Servings - 4   Serving size - approx. 1 1/4c   Points Plus per svg. - 4 points+
Calories - 171.8,   Total Fat - 2.4g,   Carb. - 32.8g,   Protein - 3.8g,   Fiber - 4.1g

1.5 pounds new potatoes, red or white, quartered or halved ( leaving the tiny ones whole is fine too, you want to have them all about the same size)
2 TBS deli mustard ( one with the grains showing)
2 tsp olive oil
salt and pepper, to taste
1/4 tsp dried thyme leaves
olive oil cooking spray or misto

1.  Preheat oven to 425 degrees F.  Spray a large baking sheet with cooking spray.  Be sure to choose a large enough sheet to be able to spread the potatoes out so they are not crowded and are able to sit in a single layer on the pan. 

2.  In a large bowl, mix together the mustard, 2 tsp olive oil, pepper, and thyme.  Add in potatoes and mix to coat.  

3.  Dump potatoes out onto prepared baking sheet, spreading them out to form a single layer.  Salt potatoes as you like. Then quickly spray the tops of the potatoes with the olive oil cooking spray or misto.  

4.  Roast the potatoes for 35 - 40 minutes or until  they are fork tender. 



5 comments:

  1. Hi Renee, wow, I've NEVER thought of adding mustard to roasted potatoes. Excellent idea, thanks!!! (everything is better with mustard! I'm a big fan!) Have a great Tuesday!

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  2. What a fabulous recipe. I have definitely been avoiding potatoes, but this is simple delish and won't completely kill me because of the carbs. Definitely making this!

    xo

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  3. I'm obsessed (strangely ;)) with mustard right now- so these sound seriously amazing!

    Your comment cracked me up ;) Ellie is a nutritionist so I'm not sure she cooks anything with skin haha

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