• 40minutes
  • 300calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Pam cooking spray (or other cooking spray)

  2. 1 teaspoon olive oil

  3. 2 tablespoons Dijon mustard

  4. 3/4 teaspoon paprika

  5. 1/4 teaspoon dried thyme

  6. 1/2 teaspoon table salt

  7. 1/4 teaspoon black pepper

  8. 4 -6 large potatoes (quartered, and cut into about equal sized pieces)

Instructions Jump to Ingredients ↑

  1. As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes!

  2. Preheat oven to 425°F.

  3. Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray.

  4. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl.

  5. Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes.

  6. Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more.

  7. What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them.

  8. Take out of the oven and cool slightly so that you don't burn your mouth when eating! Also good with some ketchup added to the side!


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