Mustard Roasted Potatoes

This is a favorite recipe of mine that can be found on WW online.  It's just a few simple ingredients mixed together, but they give the roasted potatoes a mighty punch.  It's a perfect side dish for any type of meat.  Last night, we had these with BBQ chicken and they were a nice accompaniment.  The original recipe calls for plain dijon mustard, but I found I liked the flavor of a bolder mustard, one that you can see the grains of mustard seed in it and has a bit of horseradish added.  Grey Poupon has a deli mustard that works very well in this recipe.  I also like to use Dutch Yellow baby potatoes, but any new potato, red or white, will work.  The Dutch Yellow babies have a rich, buttery flavor with a tender skin.  A very generous portion ( approx. 1 1/4 cups) comes in at 4 points+.

Mustard Roasted Potatoes adapted from WW online

Servings - 4   Serving size - approx. 1 1/4c   Points Plus per svg. - 4 points+

Calories - 171.8,   Total Fat - 2.4g,   Carb. - 32.8g,   Protein - 3.8g,   Fiber - 4.1g

1.5 pounds new potatoes, red or white, quartered or halved ( leaving the tiny ones whole is fine too, you want to have them all about the same size)

2 TBS deli mustard ( one with the grains showing)

2 tsp olive oil

salt and pepper, to taste

1/4 tsp dried thyme leaves

olive oil cooking spray or misto

1.  Preheat oven to 425 degrees F.  Spray a large baking sheet with cooking spray.  Be sure to choose a large enough sheet to be able to spread the potatoes out so they are not crowded and are able to sit in a single layer on the pan. 

2.  In a large bowl, mix together the mustard, 2 tsp olive oil, pepper, and thyme.  Add in potatoes and mix to coat.  

3.  Dump potatoes out onto prepared baking sheet, spreading them out to form a single layer.  Salt potatoes as you like. Then quickly spray the tops of the potatoes with the olive oil cooking spray or misto.  

4.  Roast the potatoes for 35 - 40 minutes or until  they are fork tender. 

PRINTABLE RECIPE