Pam’s Healthier BBQ Recipes: Part 4 of 5
Alternate title: Somethin’ on the Side. Today, guest blogger Pamela MacElree, Brazilian Jiu-Jitsu fighter and vegetarian chef who can do 15 pull-ups (it’s getting tough to come up with new ways to introduce her, so it’s time for fun facts), shares yet another easy recipe for summer barbecuing — below, how to make Honey Mustard Roasted Potatoes. Now, how to go about convincing her to come over and make these tasty little ‘taters …
If you like, you can serve the brown rice and goat cheese balls (is that a titter I hear from MizFit?) from this post as a side dish, as well.
PART 4: THE SIDE DISH
Honey Mustard Roasted Potatoes
3 pounds of baby red-skin potatoes
Instructions:
-Preheat oven to 325 degrees
-Quarter potatoes, make sure pieces are as uniform in size as possible.
-Place potatoes in large zip lock bag with olive oil and shake to lightly coat.
-Evenly place the quartered potatoes on a cookie sheet.
-Bake for approximately 40 to 50 minutes. Once the potatoes are lightly browned and crispy, remove from oven and cool.
Horseradish Honey Mustard Sauce
1/2 cup Dijon mustard
4 TBSP whole grain mustard
6 TBSP honey
3 TBSP horseradish, drained
Instructions:
-Mix all the ingredients together with a whisk or fork.
-Let stand for 30 minutes.
-Combine honey mustard sauce and potatoes to serve.
[photo credit: Kodamakitty]