Roasted Mustard Potatoes
Vegetable oil cooking spray
4 tablespoons Dijon mustard (or any other kind of mustard)
2 teaspoons Paprika
1 teaspoon Ground Cu-min
1 teaspoon Chile Powder (ancho is good)
1/8 teaspoon Cayenne Pepper
1 pound red new potatoes, about 16
Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil, or line a baking sheet with non-stick foil. Put the mustard, paprika, cu-min, chili powder and cayenne pepper in a large bowl. Whisk to blend.
Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
Vegetable oil cooking spray
4 tablespoons Dijon mustard (or any other kind of mustard)
2 teaspoons Paprika
1 teaspoon Ground Cu-min
1 teaspoon Chile Powder (ancho is good)
1/8 teaspoon Cayenne Pepper
1 pound red new potatoes, about 16
Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil, or line a baking sheet with non-stick foil. Put the mustard, paprika, cu-min, chili powder and cayenne pepper in a large bowl. Whisk to blend.
Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
