DIJON ROASTED POTATOES. WW
Steps:
- 1 As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes! 2 Preheat oven to 425°F. 3 Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray. 4 Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. 5 Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes. 6 Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more. 7 What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them. 8 Take out of the oven and cool slightly so that you don't burn your mouth when eating! Also good with some ketchup added to the side! Read more at: http://low-cholesterol.food.com/recipe/dijon-roasted-potatoes-weight-watchers-178608?oc=linkback
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Budha Magar
magar-budha@gmail.comI love that this recipe is so versatile. I can use any kind of potatoes I have on hand and it always turns out great.
Devin Risland
r.d63@hotmail.comI've made this recipe several times now and it's always a hit. It's a great way to use up leftover potatoes.
Crystal Pendleton
pendletoncrystal82@hotmail.frThese potatoes were easy to make and they tasted great. I'll definitely be making them again.
Ebuka Ejindu
ejindu_ebuka@yahoo.comOverall, I thought these potatoes were pretty good. I'd definitely make them again, but I might tweak the recipe a bit.
Md: Shohidul Islam
i@gmail.comThese potatoes were a bit too oily for my taste. I think I'll try baking them next time.
Margaret Amajuoyi
m.amajuoyi62@hotmail.co.ukI had a hard time getting the potatoes to crisp up. I think I may have used too much oil.
Sahab Janu
sjanu@aol.comI thought these potatoes were just okay. I found them to be a bit dry and bland.
Emaan Vlogs
ve@hotmail.comThese potatoes were a bit too spicy for my taste, but my husband loved them. I'll probably use less Dijon mustard next time.
Ana Montoya
m.ana98@gmail.comI made these potatoes exactly as the recipe said and they turned out perfectly. I highly recommend them.
Prashant B.k
b80@yahoo.comI've never been a big fan of roasted potatoes, but these were amazing! The Dijon mustard really makes all the difference.
Amar Walder
a98@hotmail.frThese potatoes are the perfect side dish for any meal. They're crispy, flavorful, and addictive.
Lonnie Norris
lonnie_norris@yahoo.comI made these potatoes for a potluck and they were gone in minutes! Everyone raved about them.
Maqsood Begam
bm43@hotmail.frThese potatoes are so easy to make and they're always delicious. I love that I can use any kind of potatoes I have on hand.
Latasha Parmley
latasha_parmley@hotmail.comI've made this recipe several times now and it's always a winner. The potatoes are always perfectly roasted and the Dijon mustard adds a nice tang.
Khawar Ahmadzai
a_khawar@gmail.comThese potatoes were a hit at my last dinner party! Everyone loved the crispy, flavorful crust and the tender, fluffy insides.