This is a nice spicy potato recipe – take out the chilli powder if you do not like it too spicy one teaspoon it is quite mild.
- 1 1/2 tsp. wholegrain mustard
- 1 1/2 tsp. Dijon mustard
- 1 tsp. olive oil
- 1 clove garlic, minced
- 2 tsp. Soy sauce
- 1/2 tsp. basil
- 2 tsp. chilli powder
- 1 tsp. curry powder
- 1/3 cup white wine
- 1 chicken stock cube
- 1/3 cup corn chips ground in mortar and pestle
- 6 to 8 med. potatoes, cut into bite size chunks
In medium-sized bowl, mix all but potatoes into a smooth paste. Pat potatoes dry with paper towels. Toss into bowl to coat with paste. Place on a lightly oiled cookie sheet or baking dish in a single layer. Bake at 425 degrees until potatoes are tender, 30-35 minutes.
We can’t remember where we got this recipe from so apologies to the originator.