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Re:Spicy potato chunks

Hi all,

Don't like to burst bubbles, but this recipe calls for a significant amount
of mustard, which is high in fat.  I don't have the stats to hand, but
mustard is something which should be used very lightly if you want to keep
your fat intake down.  

If the recipe is followed, I expect the fat per serving is acceptable.  If
you use half the potatoes and twice the spice mixture...?


>Date: Mon, 18 Aug 1997 10:11:58 -0400 (EDT)
>From: BrightSol@xxxxxxx
>Subject: Spicy Potato Chunks
>Message-ID: <970818100953_133703157@xxxxxxxxxxxxxxxxxxxx>
>Thanks to whomever posted the following Spicy Potato Chunks recipe.  I made
>them yesterday and they were DELICIOUS.  No more cravings for French Fries.
> I double the spices and cut up 4 potatoes.  The spice level seemed just
>right, although next time, I'd include some salt with the spices and bake a
>garlic clove along with the potatoes that I could then squeeze over the top
>of them.  
>Spicy Potato Chunks
>1/2 tsp paprika           1 Tbsp Dijon mustard
>1/4 tsp cayenne           1-2 cloves minced garlic
>2 tsp dried tarragon      8-9 medium potatoes, scrubbed
>1 tsp dried mustard         and cut into 1-inch chunks
>Preheat oven to 425 degrees.
>Mix all of the seasonings in a large bowl until you have a smooth paste.
>Add a few potato chunks at a time and coat with the seasoning mixture.
>Repeat until all of the potato chunks are coated.  (The less potato you
>have, the spicier the chunks will be.)  Spread out on two nonstick baking
>sheets and bake for 30 to 45 minutes, or until tender.
>P.S.  Actually, I doubled the spice mixture and used only two potatoes (I
>told you I like it spicy).  They were wonderful.:-o