#letsbreakbread
For some reason I ended up with a whole big bunch of fingerling and baby potatoes in the pantry. Say I didn’t pay attention to stock on hand. Say I forgot all about having them. Say I ended up with a whole big bunch! And that, my friends, is how these Savory Roasted Potatoes ended up on the dinner plate instead of mac n cheese.
I sure am glad they did!
When it comes to potatoes, I don’t usually. It’s not that we don’t like them; we do. It’s just that when there’s just two of us, it’s not likely that I’ll put on a big ole pot of potatoes for mashed ones. Baked potatoes? One please – we’ll just split it.
If there are to be potatoes, I opt for the little ones and usually roast them up in one fashion or the other, this Savory Roasted Potatoes dish being one of them. It’s easy, quick and I just know you’re gonna’ love ’em.
- 1 pound tiny or fingerling potatoes
- 1/4 cup Dijon mustard
- 3 tablespoons olive oil, divided use
- 2 Tablespoons reduced sodium chicken broth
- 2 teaspoons minced garlic
- 3 Tablespoons chopped fresh rosemary, divided use
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
- 1 tablespoon chopped parsley, optional
- Heat the oven to 400 degrees. Oil a large baking sheet with 2 Tablespoons of olive oil.
- Place potatoes on the baking sheet and roll to coat with the oil on the pan.
- Whisk together Dijon mustard, 1 Tablespoon olive oil, chicken broth, 2 Tablespoons rosemary and black pepper.
- Pour mustard mixture over potatoes and toss to combine.
- Sprinkle with kosher salt and sprinkle with remaining chopped rosemary
- Roast at 400 degrees for approximately 30 minutes, stirring half way through cooking.
- Garnish with chopped parsley, optional.
- Be sure the baking sheets are well coated with oil and that the potatoes are in a single layer as they cook.
I have the same relationship with potatoes! But I love them because we ate them often when I was growing up. I’m going to try this soon.
I used the leftovers the next day with a little sauteed onion and garlic…yummy!
Oh, these sound wonderful, Debbie! Love potatoes! But they love me more… sighs…
They are yummy!