BAKED POTATOES AND ZUCCHINI
These Baked Potatoes and Zucchini are an easy one-tray side dish that's tasty and simple. You'll love the boost of flavor these vegetables get from the homemade sauce in this recipe.
Provided by Tania Sheff
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.
- Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.
- Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.
- After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.
Nutrition Facts : Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 584 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME
A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 35m
Yield 4-6
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
- Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
- Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
- Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Nutrition Facts : Calories 134, Fat 8g, Carbohydrate 14g, Protein 2g, Sugar 1g, Fiber 2g, Sodium 503mg, Cholesterol 4mg
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 MASHED POTATOES
Mashed potatoes with an extra kick from Dijon mustard!
Provided by ANASTASIABMOM
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
- Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 55 g, Cholesterol 18.3 mg, Fat 5.7 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 3.5 g, Sodium 313.9 mg, Sugar 3.7 g
MUSTARD-DILL ROASTED FINGERLING POTATOES
This simple yet elegant roasted potato side dish with dill and Dijon deserves a spot on your table this holiday season.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 21 g, Fat 3.5 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 391.9 mg
DIJON ROASTED POTATOES
The dijon provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by ScrappieDoo
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes in 1 inch pieces.
- Whisk remainder of ingredients together in large bowl. Add potatoes and toss.
- Roast in greased pan at 375 F for 40-45 mins, turning occasionally.
Nutrition Facts : Calories 349.3, Fat 14.3, SaturatedFat 2, Sodium 143.1, Carbohydrate 51.5, Fiber 5.7, Sugar 4.2, Protein 6.4
EASY POTATO ZUCCHINI CROQUETTES WITH HONEY MUSTARD DIPPING SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 20 to 24 pieces
Number Of Ingredients 11
Steps:
- Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.
- Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.
- With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook.
- In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.
- Combine the mustard and honey and serve as a dipping sauce for the croquettes.
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