Herb-Roasted Fingerling Potatoes With Whole-Grain Mustard
In this delightful Roasted Rosemary Potatoes recipe, tender fingerling, small red, or Yukon Gold potatoes come together in a flavorful blend of fresh rosemary, zesty Dijon mustard, and aromatic olive oil. Roasted to perfection, these golden-brown treasures are wonderfully crispy on the outside and irresistibly fluffy on the inside. Bring this side dish to your table and watch it disappear in no time!
— Constant Cookbook
Ingredients
- 1 lb. fingerling, small red or Yukon Gold potatoes, 1 to 2 inches in diameter, unpeeled
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. whole-grain Dijon mustard
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F
- If the potatoes are larger than 1 1/2 inches in diameter, cut them in half. Place them on a rimmed baking sheet and sprinkle with the rosemary. In a small bowl, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then season generously with salt and pepper. Toss to coat the potatoes evenly, then spread them out in a single layer.
- Roast the potatoes, turning them 2 or 3 times, until the skins are golden and the flesh is tender when pierced with a fork, 40 to 45 minutes. Transfer the potatoes to a warmed serving dish and serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting,</i> by Rick Rodgers, Melanie Barnard &amp; Bob &amp; Colleen Simmons (Oxmoor House, 2004).
Yield
Serves 4.
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