GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
DIJON MUSHROOM POTATOES
love all 3 of these things so i want to give it a go. The recipe does not incude time to bake potatoes.
Provided by Sonya01
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.
- Saute the vegetables in the water or stock, in a large frying pan, until most of the liquid is gone and the vegetables are soft.
- Mix the remaining ingredients together in a bowl, adding a bit of water if you wish (makes a thinner sauce) and add to the vegetables in the pan. Mix well and cook, stirring, over low heat for about a minute until thickened.
- Pour over hot, split baked potatoes.
- Serve with a crisp green salad on the side.
Nutrition Facts : Calories 203.1, Fat 0.5, SaturatedFat 0.1, Sodium 318, Carbohydrate 45, Fiber 6, Sugar 4.3, Protein 6.7
CRISPY DIJON SMASHED POTATOES
Amazingly crisp-tender potatoes with a Dijon-herb crust - a side dish so good, you'll want to have it for every single meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Serve immediately.
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