Herb Roasted Yukon Gold Potatoes
Rose Mary Mogan
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.
- 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)