Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks

Maureen Callahan
Recipe by Cooking Light March 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.

  • Increase oven temperature to 450°.

  • Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.

  • Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.

Nutrition Facts

175 calories; calories from fat 28%; fat 5.4g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.7g; protein 3.7g; carbohydrates 27.9g; fiber 2.6g; iron 1.7mg; sodium 319mg; calcium 22mg.
Advertisement
Advertisement