Dijon Roasted Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LilSnoo
Reviewed: Aug. 26, 2013
I am the recipe submitter. I have moved since writing this recipe and in my new oven, the potatoes tend to be done after 30-35 mins. Enjoy!
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Photo by LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada
Living In: Aurora, Illinois, USA
Reviewed: Sep. 8, 2013
These were good. Next time, will add a bit more dijon mustard. Cooking time was a little longer than expected. Family really liked!
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Photo by LAURAMA

Cooking Level: Expert

Photo by Holiday Baker
Reviewed: Oct. 3, 2013
These were tasty little potatoes. I followed the recipe as is, except I just quartered the potatoes and I also doubled the recipe. I lined my baking sheet with foil to avoid any sticking. I was roasting carrots at the same time at 425 degrees, so I just cooked these at the same time. I let them cook 35 minutes, turned the oven off, and then let them sit in the oven 5 more minutes. They were perfectly cooked. I might even triple the recipe next time, if they are good for lunch, as my red potatoes I typically buy are on the small size. ty
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Photo by Lin-DUH
Reviewed: Oct. 9, 2013
We loved these! The dijon mustard added an unexpected yet delicious flavor. Thanks!
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Photo by Lin-DUH

Cooking Level: Intermediate

Photo by DIZ♥
Reviewed: Oct. 20, 2013
This recipe speaks for itself. Perfectly roasted, perfectly seasoned, Dijon flavored potatoes.
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Photo by DIZ♥

Cooking Level: Expert

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Reviewed: Nov. 16, 2013
I made these potatoes last night to accompany a rack of pork that I served to company. I used gold potatoes because that's what I had on hand, and I followed the recipe. Thanks for the recipe, LilSnoo!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2013
I do not like writing bad reviews. However, let me say what I did. I used fresh rosemary, which I thought would infuse more flavor. NOT. I had marinated the potatoes for over 3 hours. I even took the extra sauce left in then bowl after I dished out the potatoes and added cornstarch to thicken the sauce. I added those to the potatoes while cooking. When we finally sat down to eat..... I could not taste anything. For me, I still need to keep looking for a good "Oven Potato recipe."
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Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA
Living In: Studio City, California, USA

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