Tuesday, June 23, 2009

Maple Mustard Glazed Potatoes and String Beans


I think I've mentioned before about how I rarely cook potatoes because I find them to be void of much nutritional value and they just fill you up. I'd rather eat sweet potatoes or whole wheat pasta or something else. But my boyfriend loves loves potatoes so sometimes I have to be nice right? Well these potatoes turned out to be extremely delicious and perfect and we've already made them twice (which is saying a lot to have made them twice before I even post about them given how I usually like to try new recipes). My boyfriend said the potatoes were like the ones you get at Korean restaurants (though I've never been so don't know). I just know that the maple-garlic-Dijon dressing is super tasty. The second time we made them the potatoes weren't cooked enough because we cut them too big, so make sure that they're 1 inch pieces. Oh and this is super easy to make.

Edit: Okay so it was my belief that potatoes aren't that healthy for various reasons, but as Daily Spud pointed out, they do have some good attributes so I thought I'd just point those out. This information is for a baked (not boiled) with skin potato found on this Nutrition Facts website. Of your daily requirements, a baked potato gives you 48% of your Vitamin C, 46% of your potassium, 21% of your folate, 18% of your iron.. and the list goes on. Check it out. Plus potatoes apparently have more fibre than pasta (mind you I think they're comparing this to white pasta). Thanks Daily Spud for spurring me to look into this further!


If this sounds good, you might also like:
Pasta with Pesto, New Potatoes and Green Beans
Warm Vegetable Salad with Sesame-Maple Dressing
French Barley Salad
Santa Fe Pasta Salad

Maple Mustard Glazed Potatoes and String Beans
Adapted from Vegan with a Vengeance

2 pounds small Yukon gold potatoes, halved (about 1 inch pieces)
1/2 pound string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tablespoons soy sauce
1/4 cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon olive oil

Preheat oven to 400F.

Place the vegetables in a 9x13 inch casserole dish. In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350F, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered.

24 comments:

S S said...

Yummm I love potatoes, and I know the Korean ones that Eric is talking about, those are good! I've been on a dijon-kick lately, so I might have to try making these..

Snooky doodle said...

oh these look great. Nice alternative to my usual potato recipe which is getting boring now. Yummy

Alisa - Frugal Foodie said...

Oh those do sound awesome. That is the longest cooking time at a high temp that I have every seen for cut potatoes though, wow, an hour and 15! Still looks worth giving a shot.

kickpleat said...

I have some rutabaga and potatoes from a local farm in my fridge, so I just might make these tonight! They look great.

jd said...

Those look so good!

And unlike you - Miss Healthy Pants :) - I'm an unabashed potato lover, and I eat them all the time. That means this recipe will be going directly into my rotation...

Thanks!

Dana said...

I know they don't offer much nutritionally, but I LOVE potatoes. I can't stay away from them. I love the interesting flavors here.

Deborah said...

I love potatoes, but my husband feels about them kind of like you do. But when I'm really craving them next, I think this might be what I make!

jodye said...

I'm so with you on the potato issue - boyfriend loves them, but I can easily do without. This dish, though, does look worth it. I'm sure the man will be very excited

Johanna said...

i love potatoes but have shied away from them because they can be too heavy but am going through a potato love affair at the moment - I imagine this would work well with other roast veg too

Daily Spud said...

Tasty looking spuds indeed! And I would beg to differ on the nutritional value of potatoes. They're quite nutrient-dense - high in Vit. C, they've got a goodly amount of potassium and iron, as well as quite a lot of other trace elements, so they hopefully do more than just fill you up :)

eatme_delicious said...

Daily Spud: I thought the vitamin C was lost during baking, but I was just looking up nutritional information for a baked potato and it's still intact apparently! Among other things. Perhaps I will try to give potatoes more of a chance. ;)

lengslog said...

Hi Ashley!

Oh you're going to get a Lab too! Congrats! make sure to share pictures! I just found out today (from talking with ppl at the dog park) that there are different lines of Labs. Like, there are European Labs, English labs...I'll really have to look into that. Do you know anything about it?

Oh, there is a job where you can bring your pet to work--the pet store. I used to work at a Holistic Pet store called in San Francisco and a lot of people brought their dogs to work. Miss Dottie, my cat, was the store cat at the time, so it was like I "brought" her to work with me. :-)

Donna-FFW said...

This side dish sounds delicious. Love the maple flavor and the potato/green bean combo!!

Hannah said...

White potatoes aren't an every thing for me either, but they really aren't so bad! Especially compared to many of the starchy alternatives out there... Plus, they're always crowd pleasers.

Jennifer said...

I love this idea! I have done maple mustard on just about every meat but potatoes ? Love it!!

Grace said...

i'm a potato-lover and they typically don't need anything other than butter to satisfy me, but i must say that a maple-mustard glaze would be amazing. methinks this could turn any potato-hater around. :)

The Duo Dishes said...

Sounds like a great side dish. Adding the beans is interesting.

sweetkaroline said...

I get what you mean when you say you'd rather eat something with a little more nutritional bang for your buck...but the occasional spud is yumtastic and a nice change of pace

Maria said...

Great glaze on the veggies!

Steph said...

I love potatoes! It's good to know there is some nutritional value to potatoes. I'll have to pass this recipe to my mom so we can try this for dinner..haha.

Btw, I went to Cayne's today and guess what? They told me they're discontinuing Chicago Mettalic! The entire pan aisle was filled with Wilton..ick.. uneven baking.

Helene said...

They looks so good. I love that you are adding maple syrup. I'll have to try those.

Karine said...

I am also not a fam of potatoes... but with a maple syrup glaze on them, maybe I will love them more!

Cookie baker Lynn said...

That looks like a delicious change of flavors for making potatoes. And thanks for the nutritional information, so we can have the potatoes guilt-free!

I finally got around to posting the peanut butter cheesecake brownies.

Kevin said...

I like maple and mustard glazed chicken. I bet the veggie version is just as tasty!