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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 1 Ib (500 g) fingerling or small red or Yukon gold potatos 1-2 inches (2.5-4 cm), unpeeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon whole-grain Dijon mustard
- Kosher salt and freshly ground pepper
Method
- Preheat oven to 400"F (200 C)
- If the potatoes are larger than l 'h inches (4 cm) in diameter, cut them in half, arrange them in a single layer on a rimmed baking sheet. Sprinkle evenly with the rosemary. In a small dish, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then sprinkle with salt and pepper. Toss to coat the potatoes evenly, then spread them out evenly in the pan. Roast the potatoes, turning them 2 or 3 times, until the skin is golden and the flesh is tender when pierced with a fork, 40- 45 minutes. Remove the pan from the oven, transfer the potatoes to a warmed serving dish, and serve at once.
