Of all the root vegetables, potatoes are undeniably the most ubiquitous and well-loved. Preparing them can be multi-step endeavor or as simple as putting a whole spud in the oven. These Rosemary Mustard Potatoes are easy enough for Tuesday night, but fancy enough for your next celebration.
From mashed to fried and scalloped to boiled, potatoes are a versatile and universally loved side dish. Depending on the type of potato you use, they can be creamy and smooth or fluffy and light. They can be a healthy part of a sensible diet or a rich indulgent casserole that only makes an appearance at the holidays.
Rosemary-Mustard Potatoes are crispy and tender with a tangy, bright bite that will make you sit up and take notice — and the prep is minimal. I like the small creamer or waxy skinned variety for this recipe. Cut the potatoes into chunks — if you’re using small potatoes, just slice them in half to get the most surface area to crisp.
Toss them with the whole grain dijon, garlic, olive oil and rosemary and roast.
When they’re about 8-10 minutes from being done, toss them with lemon zest and put them back into the hot oven to finish roasting.
Sprinkle with parsley. That’s it. Done. These potatoes are wonderful with roasted beef chicken or pork — and for that Tuesday night — serve them with a fresh-from-the-deli rotisserie bird for a quick and utterly delicious meal.
These potatoes are simple to prepare and far from ordinary!
- 2 tablespoons coarse dijon mustard the one with the whole mustard seeds
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound small waxy skinned potatoes halved, red skinned, dutch baby & creamers work well
- 2 teaspoons parsley chopped
Preheat oven to 425 degrees. Spray a baking sheet with vegetable spray and set aside.
In a medium bowl, combine mustard, olive oil, garlic, rosemary, salt and pepper. Whisk to combine. Add potatoes and toss until potatoes are well coated.
Arrange potatoes on the baking sheet, preferably flesh side down (this promotes a nice browning and crisping).
Roast for 15 minutes. Sprinkle the potatoes with lemon zest and flip them with a spatula to coat.
Return the potatoes to the oven and continue cooking for an additional 10-15 minutes until crispy on the outside and tender inside. Sprinkle with parsley. Serve.
These potatoes are excellent served hot but also can be served at room temperature with a chop of fresh parsley.
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