Side Dishes : Grains & Starches Last Updated: Jul 28th, 2009 - 18:21:14 Roasted Potatoes Dijon By Sandra Woodruff  Printer friendly page Yield: 6 servings 1 1/2 pounds small red-skinned potatoes, scrubbed and cut into 1-inch chunks (about 5 cups) 1 teaspoon dried rosemary 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/4 teaspoon sea salt 1 1/2 to 2 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard 1 1/2 medium yellow onions cut into 1/2-inch thick wedges 1. Preheat the oven to 450 degrees F. 2. Coat a 9-x-13-inch pan with cooking spray and place the potatoes in the pan. Sprinkle with the rosemary, garlic powder, pepper, and salt. Whisk together the olive oil and mustard and drizzle over the potatoes. Toss to mix well. 3. Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil, and stir in the onions. Bake for an additional 20 minutes, stirring every 5 minutes, until tender and nicely browned. Serve hot.   Nutritional Facts (per 3/4-cup serving) Calories: 121     Carbohydrates: 23 g    Fiber: 3 g     Fat: 3.6 g    Sat. Fat: 0.5 g Cholesterol: 0 mg Protein: 3.6 g    Sodium: 140 mg    Calcium: 27 mg Potassium: 604 mg GI rating: moderate Diabetic exchanges: 1 1/2 starch, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page