Deviled Roasted Potatoes

Deviled Roasted Potatoes

from Cuisine at Home: weeknight meals

Makes 3 cups

Total time: 35 minutes

Whisk Together:

2 T. olive oil

2 T. dry mustard

1 T. white vinegar

2 t. kosher salt

1/2 t. dried dill weed

1/4 t. cayenne

1/4 t. black pepper

Add; Toss:

1 lb. red potatoes, quartered

Now before I give the instructions I would like to tell my variations to this recipe. I only use about 1 T of dry mustard and only do a scant 1/4 t. of the cayenne and black pepper. This recipe has a kick, so this will cut it down a bit. I also cut my potatoes into smaller pieces, probably just slice at one more angle. But I love this recipe, it is full of flavor!

Preheat oven to 450 degrees; line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients (except potatoes) in a large bowl.

Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25-30 minutes, or until potatoes are tender when pierced. (if you cut them smaller you might want to go with 20-25 min, but still they are ready when they are tender.)

Taste Rating: 4.5

Difficulty Rating: 2

(the hardest part of this is cutting potatoes, because even clean up is easy with the foil protecting your baking sheet!!!)