Description
A recipe for Red Potatoes Topped With Sage & Mustard Tenders

Ingredients

• 2 tablespoons coarse mustard
  
• 1 tablespoon vegetable oil
  
• 2 tablespoons sour cream, plus more for garnish
  
• 5 fresh sage leaves, minced, plus more to garnish
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 1 (12-ounce) package Quorn Chicken-Style Tenders, thawed
  
• 3-4 large red potatoes, cooked and sliced in half lengthwise

Preparation
Line grill rack of gas or charcoal grill with foil, or use foil-lined baking sheet and preheat to medium. Whisk together mustard, oil, sour cream, sage, salt and pepper in small bowl.

Grill tenders 10 minutes or until golden brown, turning occasionally and brushing with sauce. To serve, place hot, halved red potato or two on each plate and top with grilled tenders. Garnish each with a dab of sour cream and light sprinkling of sage.

Nutrition
Nutritional information per serving: 480 calories, 8.7g fat, 80g carbohydrates, 11g fiber, 23g protein, 700mg sodium

Serves
Serves: 2-3

Variations
no information available