Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: 1 cup)

Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.

Step 3

Increase oven temperature to 450°.

Step 4

Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.

Step 5

Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.

Ratings & Reviews

oduamy's Review

January 05, 2009
Nice variation on roasted potatoes/veggies. We thought this was very tasty. I skipped the breadcrumbs bc my food processor was tied up. Honestly, I don't think they were needed. I'll make this one again!

jurgencm's Review

December 14, 2008
Even my picky German nephew liked it a lot! Great tasting, easy to make and wonderful with wild salmon. Cheers Jurgen Craig-Muller