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Mustard-Crusted Potatoes
Mustard-Crusted Potatoes
0 Reviews
From: Diabetic Living Magazine
This simple potato side dish really delivers on taste. A mix of Yukon Gold and sweet potatoes (you could also use red new potatoes or fingerlings) are roasted in a scrumptious mustard-turmeric sauce and coated with mustard seeds and coriander seeds which form a nice crust.
- By: Diabetic Living Magazine
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 4 pounds Yukon Gold potatoes, unpeeled, and/or sweet potatoes, peeled
- 3 tablespoons olive oil
- 2 teaspoons ground pepper
- 2 teaspoons dry mustard
- ¾ teaspoon salt
- ½ teaspoon ground turmeric
- 1 tablespoon mustard seeds, slightly crushed
- 1 tablespoon coriander seeds, slightly crushed
- ⅓ cup chopped fresh Italian parsley
Preparation
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Prep
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Ready In
- Preheat oven to 450°F. Lightly coat a 15x10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
- Combine the potatoes, oil, pepper, dry mustard, salt, and turmeric in a very large bowl; toss to coat. Spread the potatoes in the prepared baking pan. Roast, uncovered, for 30 minutes, stirring after 15 minutes.
- Stir in mustard seeds and coriander seeds. Roast for 10 minutes more or until the potatoes are tender. Sprinkle with parsley before serving.
- Serving size: ¾ cup
- Per serving: 155 calories; 4 g fat(1 g sat); 4 g fiber; 27 g carbohydrates; 3 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; 147 IU vitamin A; 32 mg vitamin C; 31 mg calcium; 2 mg iron; 156 mg sodium; 666 mg potassium
- Nutrition Bonus: Vitamin C (53% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 fat
