Comida Kraft
Recipe Box

Potatoes POUPON

Prep Time
10
min.
Total Time
50
min.
Servings

8 servings

Red potato chunks are tossed in a mixture of Dijon mustard, Italian seasoning, olive oil and garlic, then roasted for an easy-and-delicious side dish.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Mix all ingredients except potatoes until blended.
  • Spread potatoes onto bottom of 13x9-inch pan sprayed with cooking spray. Add mustard mixture; toss to coat.
  • Bake 35 to 40 min. or until potatoes are tender, stirring occasionally.

Substitute

Prepare using GREY POUPON Country Dijon Mustard.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 120
Total fat 4g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 150mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from IMPORTANT! IMPORTANT! I made this recipe many times and have made some important improvements. First, boil potatoes 3 or 4 minutes after cutting them up. In a large bown, wisk other incredients including 1 tsp. Tony Chachere's cajun seasoning and 50% more mustard & olive oil. drain potatoes and put them in the bowl to toss, then spread on cookie sheet. Cook just until they start to get brown and crispy on the edges. A family favorite!
Date published: 2013-05-28
Rated 5 out of 5 by from I LOVED these! I LOVED these! I never thought of putting mustard on potatoes, but I'm DEFINATELY going to do it again! You HAVE to make these! If you want them to have more of a kick, double the mustard mixture. I kept the mixture the save and only made half the potatoes since theres only 4 of us, and it had a very lovely punch to it.
Date published: 2007-11-05
Rated 5 out of 5 by from I lost this recipe for the longest time and didn't know who it was by. I lost this recipe for the longest time and didn't know who it was by. I remembered that there was Dijon mustard in it. So I looked up the Grey Poupon website.....and low and behold, I found the recipe! These potatoes are addicting. We eat them as snacks! Adding rosemary makes them even more tastey!
Date published: 2004-08-21
Rated 4 out of 5 by from This was very good. This was very good. I thought it would have a strong mustard flavor, but it didn't. I had made a dinner with these, chicken, and broccoli w/ cheese sauce. The potatoes tasted EXCELLENT with the cheese sauce, so next time I'm going to make some for dipping on the side.
Date published: 2005-02-28
Rated 4 out of 5 by from I had some potatoes that I needed to use, and wanted something quick, easy and cheap (since I am a... I had some potatoes that I needed to use, and wanted something quick, easy and cheap (since I am a college student). They turned out really great. Make sure to turn them periodically as they kept wanting to burn on the bottom. Will make again!
Date published: 2009-09-14
Rated 5 out of 5 by from Everybody who tries these potatoes always wants them when they come for dinner. Everybody who tries these potatoes always wants them when they come for dinner. I mix in a fair amount of crushed red pepper and it is awesome. I also use only extra virgin olive oil.
Date published: 2003-11-08
Rated 1 out of 5 by from potatoes tasted very plain no flavor no matter how much mustard i put and also kinda stayed raw no... potatoes tasted very plain no flavor no matter how much mustard i put and also kinda stayed raw no matter how much i kept them in oven ..... i dont think i'll be making again...
Date published: 2008-11-30
Rated 4 out of 5 by from I sprayed the potatoes with cooking spray (trying to save calories), so they turned out a little dry... I sprayed the potatoes with cooking spray (trying to save calories), so they turned out a little dry but were still very good. Think they would be excellent tossed in the oil.
Date published: 2005-05-18
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