I'm not going to lie, I've made these potatoes two nights in a row, more than once. First off, I'm a potato kind of girl, I'm into my starches and carbs, what can I say? I have no shame about it either. I stand behind my philosophy of food. If you're eating whole, plant-based foods while being aware of appropriate portions, there should be no reason to obsess about calories, fats, or any of that other stuff. Just be intentional about your eating and all will be well.
1/2 cup whole grain dijon mustard
2 tablespoons olive oil
2 tablespoons melted plant-based butter
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoons dried oregano
1 teaspoon lemon zest
2 pound bag small potatoes
Preheat the oven to 425°F, then prepare a baking dish by spraying it with nonstick cooking spray.
In a large bowl whisk together all ingredients, except the potatoes, set aside. Scrub and quarter the potatoes, then toss them in the sauce you just prepared.
Line the potatoes on the prepared baking sheet, then pop them in the oven. Bake for 40-45 minutes, rotating the pan halfway through.
Recipe from Deb Perelman of Smitten Kitchen
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