Crispy dijon potatoes

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Makes:
4 Servings
Roberto Caruso


 
Roberto Caruso

Ingredients

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

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.

Instructions

  • Line a rimmed baking sheet with parchment paper. Spray parchment with oil. Whisk 2 tbsp Dijon mustard with 2 tsp honey, 1 1/2 tsp fresh thyme, 1 tsp olive oil and 1/4 tsp salt in a large bowl. Cut 600 g red-skin potatoes into bite-sized pieces. Stir potatoes into Dijon mixture. Spread out potatoes on parchment. Sprinkle with 1/4 cup panko bread crumbs. Bake in centre of 375F oven until tender and crispy on the outside, 25 to 30 min.

Nutrition (per Serving)

calories
142 
protein
g
carbohydrates
29 g
fat
g
fibre
g
sodium
256 mg

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