- PREHEAT oven to 375F. Line a baking sheet with parchment paper. Lightly spray with oil. Whisk 2 tbsp Dijon mustard with 2 tsp honey, 1 1/2 tsp fresh thyme leaves, 1 tsp olive oil and 1/4 tsp salt in a large bowl until combined. Add 600 g red-skinned potatoes, cut into bite-sized pieces, and toss until coated. Arrange in a single layer on prepared baking sheet. Sprinkle with 1/4 cup panko bread crumbs.
- BAKE in centre of oven until tender and crispy on the outside, 25 to 30 min.
Tender red potatoes are topped with tangy dijon and sprinkled with crisp panko crumbs; often coarser than other breadcrumbs, panko creates a deliciously crunchy crust.
Protein 4 g
Carbohydrates 29 g
Fat 2 g
Fibre 3 g
Sodium 256 mg