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.
Crispy dijon potatoes
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Makes
4 Servings
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 142,
- Protein
- 4 g,
- Carbohydrates
- 29 g,
- Fat
- 2 g,
- Fibre
- 3 g,
- Sodium
- 256 mg.
FILED UNDER: bake Dinner side dishes Vegetarian world cuisine
