Roasted Brunch Potatoes with a dijon glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Potato, raw, 4 large (3" to 4-1/4" dia.) Shallots, 4 tbsp chopped White Wine, 6 fl oz Rosemary, 1 tbsp Grey Poupon Dijon Mustard, 2 TOlive Oil, 1 tbsp Butter, salted, 1 tbsp
coat bottom of a roasting pan with olive oil, then melt in the butter, this helps the browning process. I use a dutch oven pot. Brown potatoes and shallots, and in a small bowl whisk together the wine, rosemary, mustard. Pour over potatoes, and let cook for 5 minutes to cook off the alcohol. Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BABYLUVMONKEY.
Number of Servings: 8
Recipe submitted by SparkPeople user BABYLUVMONKEY.
Nutritional Info Amount Per Serving
- Calories: 192.9
- Total Fat: 3.3 g
- Cholesterol: 3.8 mg
- Sodium: 113.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.1 g
- Protein: 3.9 g
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