Monday, October 18, 2010

Deviled Roasted Potatoes

Confession - I am LOVING this new magazine. Tonight's dinner was fun to make and so tasty!

Aptly named, these spicy potatoes pack a robust flavor! I took the basis of this recipe and added a few of my own ingredients including garlic and Tony's Creole Seasoning, decreasing the original amount of cayenne pepper, but still leaving enough for a kick. I paired this potato side with a sweet and tangy raspberry sauce pork tenderloin and simple carrots. The combination of the sweeter foods with this spiced up potato was perfect. The nutritional facts per serving are 181 calories, 20g carbs, 3g fiber and 4g of protein.

Grocery List:
2 tbsp. olive oil
2 tbsp. dry mustard
1 tbsp. distilled white vinegar
2 tsp. salt
1/2 tsp. dried dill
1/4 tsp. cayenne pepper
2 shakes garlic salt
2 shakes Tony's Creole Seasoning
8 small red potatoes, quartered

Pre-heat oven to 450 degrees. Next, start slicing your potatoes in half and cutting into fourths. Boil in water until just slightly softened. In a small bowl, mix the olive oil, dry mustard, white vinegar, dill, cayenne pepper, garlic salt and creole. Whisk together well.

Drain your potatoes and put in a large bowl, then pour your mixture over the potatoes. Toss potatoes until well coated.

Take a cookie sheet, spray with vegetable oil. For easy clean up, cover the cookie sheet with aluminum foil and spray that with vegetable oil as well (the veggie oil will keep the foil from stick to the cookie sheet). Pour potatoes onto the foil and spread out.

Put in oven and cook for 20 minutes, until well browned and soft when pierced by a fork.

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