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| 1 1/2 Pounds |
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Small red potatoes, halved |
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| 3 Tbs |
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Extra virgin olive oil |
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| 3 Tbs |
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Dijon mustard |
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| 3 Cloves |
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Garlic, minced |
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| 1 1/2 Tbs |
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Finely chopped rosemary |
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| 1/2 tsp |
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Cayenne pepper |
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| 1/2 tsp |
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Kosher salt |
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| 1/2 tsp |
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Freshly ground black pepper |
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| Line baking sheet with heavy foil. In a large pot, boil the potatoes in salted water until tender, about 10 minutes. Drain and cool. |
| While the potatoes cool, whisk the olive oil, mustard, garlic cloves, rosemary, cayenne pepper, salt and pepper in a large bowl. Add potatoes to the dressing mix and toss to coat. Place on baking sheet. |
| Preheat broiler. Place baking sheet 6 inches from heat source, and broil potoates five minutes. Turn and broil an additional five minutes. Serve. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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158.60 |
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| Calories From Fat (40%) |
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63.79 |
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| Calories From Protein (7%) |
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10.79 |
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| Calories From Carbs (53%) |
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84.01 |
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| Calories From Alcohol (0%) |
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0.00 |
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% Daily Value |
| Total Fat 7.25g |
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11% |
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| Saturated Fat 0.96g |
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5% |
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| Monounsaturated Fat 5.00g |
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| Polyunsaturated Fat 0.70g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 258.06mg |
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11% |
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| Potassium 639.66mg |
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18% |
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| Carbohydrates 21.64g |
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7% |
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| Dietary Fiber 2.19g |
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9% |
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| Sugar 0.03g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 19.45g |
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| Protein 2.84g |
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6% |
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| Vitamin A 75.37IU |
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2% |
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| Vitamin C 23.04mg |
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38% |
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| Calcium 19.35mg |
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2% |
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| Iron 1.17mg |
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7% |
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| Vitamin E 1.01IU |
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10% |
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| Thiamin 0.10mg |
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7% |
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| Riboflavin 0.03mg |
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2% |
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| Niacin 1.75mg |
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9% |
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| Vitamin B6 0.32mg |
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16% |
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| Folate 15.80µg |
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4% |
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| Pantothenic Acid 0.01mg |
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0% |
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| Phosphorus 3.32mg |
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0% |
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| Magnesium 1.33mg |
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0% |
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| Zinc 0.56mg |
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4% |
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| Manganese 0.04mg |
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2% |
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| Selenium 0.23µg |
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0% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 1.20g |
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