I found this recipe on the side of a bag of VIP whole red potatoes
Preheat oven to 400F. Spray a roasting pan several times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Wisk to blend.
Prick the potatoes several times with a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them. Bake approximately 45 to 60 minutes, until potatoes are fork tender. Serves 4.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 4 | ||
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Calories: 25 | ||
Calories from Fat: 13 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 178.9mg | 6 % | |
Potassium 117.5mg | 3 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 1.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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