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