Today I wanted to share with you a very quick, easy, and inexpensive way of preparing potatoes that is also based on a Weight Watchers recipe (adapted from said recipe as recited to me by my sister-in-law Heather).
This is my kind of cooking because (a) it couldn't be easier, (b) requires ingredients you probably have on hand, (c) it is almost better if you make it ahead of time and (d) is delicious without making you feel guilty later.
The other night we had friends over and we served this as part of the dinner. I made the potatoes the night before and reheated it for the dinner party.
Start by preheating your oven to about 400. I guessed at that number but it worked well. The cut up your potatoes (I used mini white ones) into bite-sized pieces (for me, this meant I quartered them). The size isn't so important, just ensure that your pieces are consistent in size so they'll cook evenly.
In a mixing bowl, give the following ingredients a good whisk:
Good extra virgin olive oil
Salt & pepper
And, if you'd like, paprika and/or thyme.
The recipe, I'm told, recommends equal parts olive oil to mustard. You want enough so that you can generously cover the potatoes with your mustardy mixture.
I used a lot more mustard than olive oil. I also opted to use three types of mustard just because I had them (lots of regular dijon, lots of creamy dijon, and a little honey dijon). I added in a pinch of paprika but skipped the thyme because I was out.
In a mixing bowl (the same one if it is big enough, or a new one) mix and coat the potatoes in the mustardy mixture (that is officially what I'm calling it).
Then spread them in a single layer on a baking sheet(s).
Pop 'em in the oven on the middle rack.
Let them bake for a good 30 mins or so, removing them when they are a golden brown.
To serve them, sprinkle on a little more salt and pepper, and paprika for colour. Putting them in a pretty dish is optional but very highly recommended.
I chose to serve them out of a soup tureen from Williams-Sonoma that we received as a wedding gift.
Here's a closer look
The potatoes can be reheated later or eaten cold. Heather tells me she likes to put them on top of salads for her lunches at work. Making a big batch on a Sunday and eating throughout the week is a great way to save some time and always have a delicious side dish at the ready.
Anyway, I really recommend trying these (or your own version of them). They are yummy!
And remember -- there is an awesome giveaway going on for children's art from Galerie Anais. Pop over here to enter to win one of three prizes!!