Roasted Potatoes and Apples in Dijon Mustard Sauce

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Yukon Gold potatoes are excellent in this recipe. Russet potatoes, with their higher starch content, are better for baking or frying.

Store potatoes in a dark, dry, cool place; do not refrigerate them. They should not be exposed to sunlight; this can cause the development of the toxic alkaloid solanine to form, evidenced by the green color that builds up in the potato.



Preheat oven to 400º F.

Mix garlic, mustard, vinegar, oil, salt and pepper together in a large bowl. Remove one quarter of the mixture to a small bowl and add the apples to coat them. Toss the potatoes in the large bowl mixture. Bake potatoes on a parchment paper-lined baking tray for 20 minutes.

Add apples to potatoes and mix around on the baking tray. Bake for 10 to 15 minutes until the potatoes and apples are tender.

Recipe by Dawnula Koukol, PCC Cooks instructor

Source: Sound Consumer February 2008

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More about: apples, potatoes, sauces


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