Mustard & Rosemary Roasted Potatoes
These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
Serves four to six.
To learn more, read the article:
Simply Delicious Roasted Potatoes
1/3 cup plus 1 Tbs. Dijon mustard
1/4 cup olive oil
1 Tbs. dry vermouth or other dry white wine
2 cloves garlic, minced
1 Tbs. chopped fresh rosemary
1 tsp. coarse salt
Freshly ground black pepper
2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice
Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.
nutrition information (per serving):
based on six servings;
photo: Martha Holmberg
From Fine Cooking 42
, pp. 51-53
December 1, 2000