I did not have fresh rosemary or any other fresh herb on hand when I made these; I just sprinkled on dried basil and they were good with just that and the garlic. You'll want to pick the smallest potato you can find for this recipe; get them as bite-sized as possible.
Garlic Roasted Baby Potatoes
fadapted rom Our Best Bites
1 1/2-2 lbs. baby or fingerling potatoes (or other very small variety), washed2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh rosemary, optional
4-5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt or sea salt
1. Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper in a medium mixing bowl. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture in the mixing bowl.
2. For immediate roasting: Preheat your oven to 425 F and line a baking sheet with aluminum foil. Sprinkle potatoes with Kosher or sea salt. Bake for 10-15 minutes or until the skins are browning and sizzling. Serve.
3. For roasting later: Wrap the bowl of potatoes and mustard mixture with plastic wrap and refrigerate for up to 6 hours. When ready to bake, preheat the oven to 425 F. Line a baking sheet with foil and spread the potatoes out evenly. Spinkle with Kosher or sea salt. Bake for 10-15 minutes or until the skins are browning and sizzling. Serve. :)
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