Herb Roasted Potatoes
"Tasty potato dish that freezes exceptionally well. I do 10 lbs at a time and take out just what we need. Never thaw them before heating, tho, as they get soggy. Put still-frozen potatoes in a 350 0ven for 30 min +/- and they'll be almost as good as freshly done. Good for Sunday brunch. My adaptation of the recipe the Grey Poupon people had in their ad a few years ago."
photo by Margaret3
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1⁄3 cup Grey Poupon or 1/3 cup other Dijon mustard
- 2 tablespoons olive oil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons minced garlic
- 4 -5 lbs red potatoes, scrubbed but not peeled
directions
- Mix all ingredients except potatos in large bowl.
- Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
- Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
- Bake@ 425 approx 40 minutes until fork tender--no need to stir.
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Reviews
-
I scaled this recipe down for just the 2 of us. I used white potatoes (cut in 1" chunks) and doubled the coating ingredients. I omitted the red pepper flakes and used a *tad* more garlic. Oh, I did add a *tad* of water to thin slightly for better coating. After the sauce was made I coated the potatoes well and baked. They were wonderful!!! I will definitley be making these often for us! -
These were very nice, made them to accompany our Sunday roast chicken and everyone enjoyed them. Very easily prepared and very tasty, thank you, Margaret! -
Wonderful easy recipe. I got them ready early in the PM, roasted them for 45 minutes and they came out loaded with flavor crisp on the outside and fluffy inside - It is a do again recipe
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Sorry, but no one liked these potatoes. There was not enough sauce for the 4-5lbs of potatoes used.
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This was very delicious! What I was really impressed with was the way the "fries" browned. I have been making oven fries for quite a while and I usually sprinkle them with paprika which does make them brown a little, but these were authentically browned! I did turn them over so they could brown on both sides. And I found they didn't take as long as the recipe said, but then I was using "old" potatoes. Thank you, Margaret3 for a new twist on oven fries!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
