Red Potatoes Roasted With Rosemary and Mustard

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?

Verdict?

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...

Ingredients

• 1 tablespoon olive oil (15g)
• 1 tablespoon grainy mustard (15g)
• 1 teaspoon dried rosemary
• ½ teaspoon kosher salt
• 1.5 pounds of red-skin potatoes (~600g)

Instructions

Preheat the oven to 400 degrees.

Whisk the oil, mustard, rosemary, and salt in a large bowl.

Set aside.

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!

📖 Recipe

Red Potatoes Roasted With Rosemary and Mustard

Need a new go-to side dish? These delicious red potatoes roasted with rosemary and mustard are easy to make and packed with flavor.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 164 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil 15g
• 1 tablespoon grainy mustard 15g
• 1 teaspoon dried rosemary
• ½ teaspoon kosher salt
• 1.5 pounds of red-skin potatoes ~600g

Instructions

 

• Preheat the oven to 400 degrees.
• Whisk the oil, mustard, rosemary, and salt in a large bowl. Set aside.
  1 tablespoon olive oil, 1 tablespoon grainy mustard, 1 teaspoon dried rosemary, ½ teaspoon kosher salt
• Scrub and prep the potatoes. If they are small, just quarter them; larger ones should be cut in about 1-inch chunks.
  1.5 pounds of red-skin potatoes
• 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!

Nutrition

Calories: 164kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 342mgPotassium: 722mgFiber: 4gSugar: 1gVitamin A: 7IUVitamin C: 34mgCalcium: 23mgIron: 1mg

Keyword Mustard, Potatoes, Roasted, Rosemary

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