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.