Roasted Mustard Potatoes-daley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-fat/low, Potatoes | 4 | Servings | |
INGREDIENTS
| Vegetable oil cooking spray | ||
| 4 | T | Dijon mustard |
| 2 | t | Paprika |
| 1 | t | Ground Cumin |
| 1 | t | Chili Powder |
| 1/8 | t | Cayenne Pepper |
| 16 | Red potatoes |
INSTRUCTIONS
Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender. Fat per serving= 1.7 grams Calories per serving= 137 IN THE KITCHEN WITH ROSIE by Rosie Daley Posted to MC-Recipe Digest V1 #478 by Diane Lamere <dlamere@plantnet.com> on Feb 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 200.6mg
Potassium: 69.4mg
Carbohydrates: 2.2g
Fiber: 1.1g
Sugar: <1g
Protein: 1.1g