Herb Roasted Yukon Gold Potatoes

Rose Mary Mogan

By
@cookinginillinois

No meal is complete in our house unless we have at least one version of potatoes, and this is the recipe I chose to make on our 9th Anniversary Dinner Menu.

It is a simple, Easy & quite tasty side dish. The Dijon adds quite a bit of flavor, and they are such an impressive looking side dish.

We loved these little golden gems, and had enough for left overs the next day. Give them a try and see if you like them too.
This recipe also came from the book A1 Steak House Favorites, I chose to use Yukon Gold instead of the Red Skin Potatoes as suggested in the recipe. They are so tasty and good.


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Comments:

Serves:

8 or more depending on portion size

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

2/3 c
grey poupon dijon mustard
4 Tbsp
olive oil or canola
2 clove
minced garlic (i added an extra 4 cloves)
1 tsp
dried italian seasoning
4 lb
red- skinned potatoes washed cleaned & cut into chunks
1 1/2 Tbsp
chopped chives (my addition)

Directions Step-By-Step

1
This is the book where the original recipe came from, that I affectionately refer to as my Anniversary Cookbook, because this is the book I used from our very first Anniversary dinner.
2
This is the menu I created for our special dinner. Preheat oven to 425 degrees F.
3
Wash scrub & chunk potatoes & set aside till needed. Spray a 13X9X2 inch baking pan with non stick cooking spray and add potatoes.
4
Add the oil, garlic, Italian seasoning& Dijon mustard to a small bowl, & whisk together to combine.
5
Pour mustard mixture over potatoes and toss to combine. Sprinkle with chopped chive if desired. Bake in preheated 425 degree F. oven for 35 to 40 minutes till fork tender. Stirring occasionally and serve while still hot.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy