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)
>Subject: Spicy Potato Chunks
>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
>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