With onion and garlic temporarily off limits I’ve been challenging myself to get creative with flavors in the dinner department. Everyone likes roasted potatoes (well, everyone in my house, almost, sort of) but what if I jazzed them up with, say, a grainy mustard and some dried rosemary?
LOVED BY ALL!
I’ve made these twice in the past week as I perfected the timing and both times Ryan asked for seconds, the Husband raved about them unsolicited and Evan, well, he took a bite without complaining much. I mean, really, what else do you want from a 3-year-old?
Here’s what I did…
- 1 tbsp olive oil (15g)
- 1 tbsp grainy mustard (15g)
- 1 tsp dried rosemary
- 1/2 tsp kosher salt
- 1.5 pounds of red-skin potatoes (~600g)
Preheat the oven to 400 degrees.
Whisk the oil, mustard, rosemary, and salt in a large bowl.
Scrub and prep the potatoes. If they are small, just quarter them; larger ones should be cut in about 1-inch chunks.
Put the potatoes in the bowl with the mustard mixture and toss until everything is coated.
Line a large cookie sheet with aluminum foil and spray with non-stick spray (they will stick). Dump the potatoes on the cookie sheet and spread them out.
Roast them for 45 minutes tossing 3 times.
I set a timer for 15 minutes, toss, reset for 15 minutes, toss, reset for 15 minutes and done!
They make a great side dish to my London broil and I love them left over. Totally pop-able cold!
|Servings||Amount per Serving|
|160||4g||3g||old: 3||new: 4|