Roasted Herb Potato Wedges

I just realized that I needed to add more sides to my blog. I am always searching for new sides and I keep forgeting to add them. I guess when I am thinking of a meal, I am thinking of the main entree and not what I am having with it. I must admit that I usually just add a few cups of vegetables to go along with my meal and chow down. I got this recipe from whicle searching for potatoes as the main ingredient. These potatoes didn't take much time to prepare at all. They were a nice change from the usual baked potatoes I throw in the oven. They had a hint of dijon mustard flavor with rosemary, oregano , and parsely. I added basil and garlic powder to the mix as well. It was pleased how it turned out. I did bake it an additional 10 minutes than the stated time. Otherwise, no complaints here.

Roasted Herb Potato Wedges

2 Tbsp Dijon mustard
1 tsp olive oil
1 Tbsp rosemary, fresh, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp parsley, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked new potatoes, white or red, cleaned, halved

Preheat oven to 425°F.
Combine all ingredients, except potatoes, in a small bowl.
Place potatoes in a large zip-close plastic bag. Add mustard mixture. Close bag and shake to coat.
Pour contents of bag into a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 25-30 minutes. Yields about 1/2 cup potatoes per serving.

Servings: 4   Points: 2

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