Kitchen Sink Potatoes

Kitchen Sink Potatoes

Serves 2-3
4-6 medium-sized red or Yukon gold potatoes
½ cup Dijon mustard
½ cup olive oil, plus more for drizzling
Dried oregano
Dried parsley
Dried rosemary
Dried thyme
Garlic powder
Onion powder
Salt
Pepper
1 large Ziploc storage bag
Cooking Spray
Preheat the oven to 425.  Line a baking sheet with aluminum foil and spray generously with cooking spray.  Cut the potatoes into very small bite-sized chunks.  The smaller they are the faster they’ll cook.  Place the potatoes in the Ziploc bag.  Add the olive oil and mustard.  Close the bag and shake until the oil and mustard have coated the potatoes.  Open the bag and add 2 dashes of each of the spices (approximately 1/2 tsp each).  Close the bag and shake vigorously.  Spread the potatoes on the baking sheet, drizzle with olive oil and place in oven.  Bake for about 10 minutes, take potatoes out of oven, and, using a spatula, flip them over.  Don’t bother flipping each individual potato, one of two good turns with the spatula will do.  Place back in the oven for another 10 minutes.  Flip one more time, and place the potatoes under the broiler for added crispiness.

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