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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

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Directions

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.

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  • 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; protein 3.5g; carbohydrates 27.4g; dietary fiber 3.8g; sugars 1.3g; fat 4g; saturated fat 0.5g; vitamin a iu 147.1IU; vitamin c 32.3mg; folate 3.8mcg; calcium 30.5mg; iron 1.6mg; magnesium 40.4mg; potassium 665.8mg; sodium 155.8mg.
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