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Mustard & Rosemary Roasted Potatoes

by Molly Stevens

read reviews (7)

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

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red potatoes vermouth dry white wine more more

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):
Size : based on six servings; Calories (kcal): 220; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 7; Carbohydrates (g): 30; Polyunsaturated Fat (g): 1; Sodium (mg): 730; Cholesterol (mg): 0; Fiber (g): 3;

photo: Martha Holmberg

From Fine Cooking 42 , pp. 51-53

December 1, 2000

user reviews

Rate this Recipe

by Jason123, 7/17/2011These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.

by sanni, 3/11/2011Never believed the mustard wouldn't burn - it didn't. I added 2 T of honey in honor of honey mustard chicken and my sweet tooth. Absolutely loved that. Great side dish but being the potatoe lover I am I eat it as a main, too, and miss nothing.

by guadalupe, 6/21/2010Delicious! We have used fresh or dried thyme with good results.

by Dashx, 6/20/2010I've made these too many times to count. What an easy, tasty recipe. It goes with so many main dishes, from fish to beef. Even those who dislike mustard love this recipe. On occasion, I've had to substitute for the wine and have used champagne vinegar or rice vinegar. I have used part rosemary infused oil and olive oil, which gave it an intriguing flavor. I also have used dried rosemary when fresh was not available. I added ground Aleppo pepper with the black pepper. This recipe is often requested by friends coming for dinner

by Westieslave, 2/2/2009WOW!!! What an easy potato recipe. The tangy flavor of the Dijon mustard made these a hit. I will be making these again.

by chefdana, 4/26/2008If you love potatoes, especially roasted potatoes, this is the recipe for you. They start out looking yellow and wet, but they finish with a golden brown crustiness and an intriguing depth of flavor. My five-year-old ate them with gusto! Plus, they are very easy and impressive.

by FoodieNerd, 2/24/2008Wow, these are AMAZING. They are crispy and tangy with a perfect hint of Rosemary. Followed recipe as is, and served them with baked salmon and roasted green beans.

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