Garlic-Rosemary Roasted Baby Potatoes
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
- 1 1/2 pounds fingerling or baby potatoes washed; try and pick the potatoes that are as bite-sized as possible2 1/2 tablespoons extra-virgin olive oil2 1/2 tablespoons coarse-grain or Dijon mustard2 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 pressedcoarsely-ground black pepperkosher 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.
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