Description
Garlic, mustard and rosemary provide a sophisticated take on a basic roasted potato. This recipe is elegant, super quick and easy, making it perfect for both weeknight dinners and entertaining.
Ingredients
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons coarse-grain or Dijon mustard
2 1/2 tablespoons chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
about 5 cloves of garlic, very finely minced or pressed
coarsely-ground black pepper
kosher salt
Instructions
Preheat oven to 425.
Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper in a large mixing bowl (big enough to add your cooked potatoes to). Set aside.
When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, and then toss with the mustard mixture.
Line a baking sheet with parchment. Spread potatoes out, sprinkle with a little Kosher salt, and bake for 12-15 minutes, or longer, until the skins are browning and sizzling.
Remove from oven, place the roasted potatoes on a platter, scrape those delicious bits off the foil, sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.
Notes
Plan Ahead: Feel free to prep the potatoes through spreading them on the baking sheet, then cover with plastic and refrigerate for up to 6 hours. When ready to roast, remove plastic, sprinkle with kosher salt, and roast in hot oven until brown and crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Oven Baked