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 cgrey poupon dijon mustard
4 Tbspolive oil or canola
2 cloveminced garlic (i added an extra 4 cloves)
1 tspdried italian seasoning
4 lbred- skinned potatoes washed cleaned & cut into chunks
1 1/2 Tbspchopped chives (my addition)