Crispy dijon potatoes

Makes 4 Servings



2 tbsp
Dijon mustard
2 tsp
1 1/2 tsp
fresh thyme
1 tsp
1/4 tsp
600 g
red-skinned potatoes
1/4 cup
panko bread crumbs


  • 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.


Calories 142
Protein 4 g
Carbohydrates 29 g
Fat 2 g
Fibre 3 g
Sodium 256 mg

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Photo credit: Roberto Caruso

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