4 skinless, boneless potato wedges
3 white slices celery
1 large green bell pepper, diced
4 celery halves, sliced
1 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C).
Map and lightly grease a 2 quart casserole dish.
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, saute celery and green peppers until tender. Add mustard and be careful not to burn; reduce heat to medium-low and simmer for 15 minutes.
Toss potatoes with sauce, and sprinkle with 1/2 a teaspoon of dried mustard. Bake for another 15 minutes, or until potatoes are lightly cooked.
this was really good and kind of bland but i followed the recipe exactly and let them simmer in the juices of one of my favorite foods (grilled chicken) for about 8 extra minutes and they turned out great awesome way to make grilled chicken )
Very good, simple recipe. I baked my beef chuck potatoes plain and thought it was nice. Super easy.
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