cookin' at work... (yummy roasted potatoes)

...today, produced a really good potato recipe. The instructions for the thousand people who were cooking it all the hundreds of stores across five states had us cooking the potatoes in a skillet instead of baking in the oven like the version that was provided for customers. Quicker, I guess. I think I would have liked it even better roasted, with the edges of the cut up red potatoes browned from baking in the oven.

This was actually a side dish. The main, featured item was chicken, that I would not personally recommend, as it is so spicy hot you would want a fire extinguisher handy before you begin to eat.
The version I was serving today did not have the first drop of hot sauce in it, even though it calls for two tablespoons. Just didn't put it in, and told customers who were willing to taste it that they were welcome to apply the Tabasco sauce according to their preference, whatever their taste buds would tolerate.

I will just share the recipe for the potatoes, as I did not even put any of the chicken in my mouth. If you are daresome enough to want to attempt the chicken, you can look it up at Aprons. Forewarned:  you are on your own for the part where it is so hot it burns both ends when you eat it.

Roasted Dijon potatoes
1 bag baby red skinned potatoes, 24-28 oz, washed, halved
2 T. canola oil
1/2 tsp. kosher salt
1/4 tsp. pepper
1 pkg fresh watercress (4-5 oz.)
1/3 cup honey mustard yogurt dressing
2 Tbs capers, drained

Preheat oven to 400. Cut potatoes. Combine in large bowl: oil, potatoes, salt and pepper. Stir. Arrange potatoes on baking sheet in a single layer, bake 18-20 min. until tender when pierced with a fork.
Let potatoes stand five minutes. Remove large stems from watercress. Toss potatoes with dressing, capers and watercress. Serve.
The instructions for the Aprons cooks: simmer in a skillet till fork tender, drain, sprinkle on salt and pepper, toss, add salad dressing and watercress. I know I'd like it better roasted in the oven, but that's where the chicken was cooking for 15- 20 min, so we were cooking on stove top/burner.Who'd have ever thought to put honey-mustard on potatoes? Not me, but it's good on everything else, so why not?