Tuesday, February 26, 2013

Quick Oven Roasted Potatoes

Ahhh, side dishes. 

When it comes to cooking, side dishes are often a thorn in ones side. I often know exactly what I want to fix for a main course and then sit around debating over side dishes. I either don't have all the ingredients on hand for whatever I dream up or I don't want to spend a long time working on whatever it is.

I think it's a good idea to have some quick and easy side dish recipes in your arsenal. For this one, all you have to have are the potatoes. Everything else can be switched around based off what you have on hand (though I always have these ingredients in my pantry/fridge). 


Quick & Easy Oven Roasted Potatoes
Source: JennaBlogs.com
Yield: 4-6 servings

6 medium sized red potatoes, scrubbed clean and cut into sixths
5 Tablespoons EVOO
1.5 Tablespoons dijon mustard
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Preheat oven to 425.

Clean and cut your potatoes. Make sure to pat them dry after cleaning them.

In a bowl, whisk together remaining ingredients. Toss potatoes well, being sure to coat each one.

Line a baking sheet with tin foil and then spread the potatoes out in one even layer.

Bake at 425 - - If using a convection setting on your oven, you will only need to bake them for about 20 minutes. If baking on the regular setting, bake about 40 minutes, or until just cooked and golden brown.





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