Name: Baked Mustard Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs russet potatoes (small to medium-sized ); 2 tbsp Dijon mustard; 2 tsp garlic powder; 1½ tsp paprika; 1 tsp Himalayan salt; 2 tbsp water; 1½ tbsp bread crumbs (optional)

Baked Mustard Potato Wedges

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 4 servings

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Ingredients

2 lbs (900 g) russet potatoes small to medium-sized
2 tbsp Dijon mustard
2 tsp garlic powder
1½ tsp paprika
1 tsp Himalayan salt
2 tbsp water
1½ tbsp bread crumbs optional

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Instructions

Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
Peel the potatoes and cut them into wedges. To do that slice each potato in half lengthwise. Then cut the halves into two or three pieces depending on the size.
2 lbs (900 g) russet potatoes
In a small bowl, combine the mustard, garlic powder, paprika, salt and water. Mix it well with a spoon.
Put the potato wedges in a large mixing bowl and spread the mustard paste on top. Stir until evenly coated. If you're using bread crumbs now is the time to add them. Toss again shortly.
Spread the potato wedges over the prepared baking pan in a single layer. Bake for about 40 minutes.
Dip them in homemade hummus and enjoy!

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Notes

Try to cut the potatoes into evenly sized wedges – this will ensure they all bake evenly.

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