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ABOUT THE RECIPE:

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

Makes 4 to 6 servings
Gluten-free

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INGREDIENTS:

SAUCE
3 tablespoons spicy brown mustard
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Dash cayenne

POTATOES
2 pounds baby red and/or yellow potatoes, scrubbed with larger potatoes cut in half

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INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

4

Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes, or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

Makes 4 to 6 servings
Gluten-free

2

INGREDIENTS:

SAUCE
3 tablespoons spicy brown mustard
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Dash cayenne

POTATOES
2 pounds baby red and/or yellow potatoes, scrubbed with larger potatoes cut in half

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

4

Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes, or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.

Tiny Potatoes with Spicy Mustard Sauce
Find this Tiny Potato recipe and the Red Bean Burger recipe in Vegan for Everyone, Laura’s fantastic cookbook that includes all of the recipes featured in Season Eight! Order your signed copies HERE.
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