Maple Mustard Roasted Potatoes
The most delicious, flavor-packed Roasted Potatoes tossed in maple syrup, mustard, and olive oil, and roasted to a crisp-tender perfection.
Servings: 6 serves
Ingredients
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon sugar free maple syrup
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon coarse salt, (you can also use table salt)
- 1/4 teaspoon fresh ground pepper, or to taste
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425F.
- Line a sheet pan with parchment paper or foil.
- Rinse, scrub, and pat dry the potatoes.
- Cut up the potatoes into 1-inch cubes and transfer to prepared sheet pan; spread potatoes in a single layer, set aside.
- In a mixing bowl combine olive oil, mustards, maple syrup, rosemary, oregano, and thyme; mix together until completely incorporated.
- Using a pastry brush, spread the mustard mixture over the potatoes.
- Season potatoes with coarse salt and fresh ground pepper.
- Roast in the oven for 25 to 30 minutes, flipping and mixing through at least once half-way through cooking.
- Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve.
Notes
HOW TO STORE LEFTOVER POTATOES
- Store cooked potatoes in an airtight container and keep in the fridge for up to 3 days.
Nutrition
Calories: 157kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 464mg | Potassium: 624mg | Fiber: 4g | Sugar: 0g | Vitamin C: 17.2mg | Calcium: 48mg | Iron: 5.2mg
