| KCAL | PRO | CARB | FAT | FIBER |
| 126.9 | 3.3g | 22.5g | 2.8g | 2.6g |
Makes 2 |
| Baby Potatoes 250g or 10.4 oz |
| Garlic 3 cloves |
| Dijon Mustard 2 tsp |
| Olive Oil 1 tspz |
| Rosemary 1 tsp, fresh |
Method |
| Preheat the oven to 200 degrees celcius |
| Next, scrub the potatoes and cut them in half. Place them in a mixing bowl and add the following: 1 tsp of olive oil, 2 tsp dijon mustard, 3 crushed garlic cloves, a tsp of fresh rosemary (chopped) and thyme (chopped). Mix well before transferring the potatoes to a roasting tray. |
| lace the tray in the oven and cook for 30 to 35 minutes. |
The potatoes are tossed in a mixture of Dijon mustard, olive oil, and herbs such as thyme and rosemary. The result is a crispy exterior and a tender interior, with a tangy, herb-infused flavor that pairs well with a variety of meats and vegetables.
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