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- 6 Medium Russet Potatoes, peeled & chopped into 2" pieces
- 3 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Dijon Mustard
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Pepper
- Preheat oven to 425 degrees F.
- Whisk the oil, rosemary, mustard, salt and pepper in a bowl; then toss in the potatoes coating them all evenly.
- Place on a baking sheet and bake 30-35 minutes until well browned, turning halfway through cooking time.
- Nutrition Facts
- Dijon Rosemary Roasted Potatoes
- Amount Per Serving
- Calories 176 Calories from Fat 63
- % Daily Value*
- Total Fat 7g 11%
- Cholesterol 0mg 0%
- Sodium 153mg 6%
- Potassium 622mg 18%
- Total Carbohydrates 26g 9%
- Dietary Fiber 2g 8%
- Sugars 1g
- Protein 3g 6%
- Vitamin A 1%
- Vitamin C 45%
View Full Recipe at Carrie's Experimental Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1344g | |
| Calories 1406 | |
| Calories from Fat 378 | 27% |
| Total Fat 42.91g | 54% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1446mg | 60% |
| Potassium 5401mg | 154% |
| Total Carbs 236.7g | 63% |
| Dietary Fiber 18.8g | 63% |
| Sugars 9.09g | 6% |
| Protein 29.16g | 47% |
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