1 package ready to cook diced red potatoes (1 pound, 6 ounces)
1 to 2 tablespoons grainy mustard
1 tablespoon mixed herb blend
Preheat the oven to 425 degrees. Spray a cookie sheet with
cooking spray. Toss the potatoes with the mustard and herb blend,
coating well. Spread the mixture evenly over the baking sheet and
roast in the oven, turning the potatoes once or twice so that they
cook evenly. Roast for 25 to 30 minutes. Serves two to four.
Cheryl’s notes: Oven roasted potatoes have been a secret of
many restaurant chefs. The process is simple and allows for lots
of creativity. Prepared potatoes are now available in most
supermarkets to make the process even easier.
