Mustard-Crusted Potatoes
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. Source: Diabetic Living Magazine
Ingredients
Directions
-
Preheat oven to 450 degrees F. Lightly coat a 15x10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
Advertisement -
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.
Nutrition Facts
1 1/2 starch, 1 fat