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


  • 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.

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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