Roasted Herb Potato Wedges
2 T. Dijon mustard
1 t. olive oil
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1/2 t. salt
1/4 t. black pepper
1 pound uncooked new potatoes, cleaned & halved (white or red)*
Preheat oven to 425. Combine all ingredients in a bowl. Place potatoes in a large zip lock bag. Add mustard mixture. Close bag & shake to coat. Pour onto a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 25 to 30 minutes. Yields about 1/2 cup per serving.
2 T. Dijon mustard
1 t. olive oil
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
1 T. fresh parsley, chopped
1/2 t. salt
1/4 t. black pepper
1 pound uncooked new potatoes, cleaned & halved (white or red)*
Preheat oven to 425. Combine all ingredients in a bowl. Place potatoes in a large zip lock bag. Add mustard mixture. Close bag & shake to coat. Pour onto a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 25 to 30 minutes. Yields about 1/2 cup per serving.
