I decided to plant a little back porch herb garden this spring. The herbs are growing like crazy. I can't believe I haven't killed them off yet! I chopped up some fresh rosemary for these potatoes and it really made a difference in flavor. Red potatoes worked well for this dish although the original recipe called for small fingerling potatoes. The boiling makes a huge difference in the amount of time it takes to cook these in the oven. It's well worth the extra step. These are perfect for Sunday dinner because you can make them early in the day and then pop them in the oven to finish cooking when you're ready. Sometimes this Idaho girl needs a good potato dish . . . and this one hits the spot.
Adapted from Our Best BitesIngredients:
1 1/2 lb. red potatoes, washed and quartered or halved depending on the size
2 1/2 tablespoons olive oil
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons chopped fresh rosemary needles
5 cloves garlic, minced
Black pepper
Salt
Directions:
Bring a large pot of salted water to boil. Add potatoes and boil for about 10 minutes. Meanwhile, combine olive oil, minced garlic, rosemary, mustard and some pepper. Set aside. Drain potatoes and return to pan. Toss with the mustard mixture. Spread out in a single layer on a cookie sheet covered in tinfoil. Either cover and refrigerate until ready to cook or sprinkle with salt and bake in oven preheated to 425 degrees for 10 - 15 minutes.
