Quarter potatoes. Coat a 9 X 13 baking dish with cooking spray. Preheat oven to 425 degrees. Whisk together olive oil, dijon mustard, paprika, thyme, salt & pepper in a large bowl. Add potatoes and stir to coat.
Transfer potatoes to baking dish and roast 15 minutes. Stir and roast until tender on inside, about 15 to 20 minutes more.
Yields about 5 servings of 1 1/4 cups per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user ITSJUSTCYNDI.
I made this to accompany my favorite slow cooker roast as a substitute for mashed potatoes. I was afraid I would be disappointed not getting my favorite tater fix but oh my! These were delicious! Will try adding onion and a little garlic next time...just my preference. Thanks!
I took this to my in-laws for Christmas dinner.Everyone loved them. They said they tasted like Jo-Jo's or Potato Wedges that are deep fried and sold at the deli. These are a whole lot healthier.
I thought this recipe was very good and extremely easy. I actually used the Ziplock zip'n steam bags instead of roasting them in the oven- it worked out great! My husband wasn't as enthusiastic- he said it was too tangy.