Tender Roasted Potatoes Recipe

5 2
Tender Roasted Potatoes Recipe
Tender Roasted Potatoes Recipe photo by Taste of Home
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Tender Roasted Potatoes Recipe

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5 2
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“I made this effortless recipe for my uncle, who lives for mashed potatoes. I worried he wouldn’t like this variation, but he couldn’t stop raving about it!” Susan Burk - Saginaw, MI
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 3 pounds small red potatoes, quartered
  • 2 tablespoons canola oil
  • 1/3 cup prepared horseradish
  • 1/4 cup stone-ground mustard
  • 2 tablespoons butter, melted

Directions

In a large bowl, toss potatoes with oil. Place potatoes on two greased baking sheets. Bake at 400° for 30 minutes.
Meanwhile, in a small bowl, combine the horseradish, mustard and butter. Spoon over potatoes and toss to coat. Bake 5-7 minutes longer or until tender. Yield: 10 servings.
Originally published as Tender Roasted Potatoes in Simple & Delicious January/February 2010, p17

Nutritional Facts

3/4 cup: 157 calories, 5g fat (2g saturated fat), 6mg cholesterol, 152mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 3 pounds small red potatoes, quartered
  • 2 tablespoons canola oil
  • 1/3 cup prepared horseradish
  • 1/4 cup stone-ground mustard
  • 2 tablespoons butter, melted
  1. In a large bowl, toss potatoes with oil. Place potatoes on two greased baking sheets. Bake at 400° for 30 minutes.
  2. Meanwhile, in a small bowl, combine the horseradish, mustard and butter. Spoon over potatoes and toss to coat. Bake 5-7 minutes longer or until tender. Yield: 10 servings.
Originally published as Tender Roasted Potatoes in Simple & Delicious January/February 2010, p17

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