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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

155 calories; 4 g total fat; 0.5 g saturated fat; 156 mg sodium. 666 mg potassium; 27.4 g carbohydrates; 3.8 g fiber; 1 g sugar; 3.5 g protein; 147 IU vitamin a iu; 32 mg vitamin c; 4 mcg folate; 31 mg calcium; 2 mg iron; 40 mg magnesium;