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

Save half of the potatoes for Sunday's steak hash.

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

Gallery

Recipe Summary test

Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.

  • Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.

Nutrition Facts

172 calories; fat 5.2g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.6g; protein 2.8g; carbohydrates 29.4g; fiber 2.9g; iron 1.8mg; sodium 173mg; calcium 16mg.
Advertisement