Friday, November 4, 2016

Dijon Cream Roasted Potatoes

  Dijon Cream Rosted Potatoes
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Serves 6.
2 1/2 lbs. small Dutch potatoes, halved 
1 1/2 cups heavy whipping cream
1 1/2 tsp. dry mustard
1 1/2 tsp. salt

1. Preheat oven to 350 degrees. Arrange potatoes, cut side down on a parchment-lined baking sheet.

2. Stir together the cream, mustard and salt and pour over the potatoes. Roast for 1 hour or until potatoes are tender and browned, basting every 20 minutes. Cream will become buttery as it cooks and then turn brown and crumbly.

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