So we all know that I'm a sucker for any sort of potato - so when I saw this recipe, I got excited!! It was SOgood and SO easy - but look how fancy it looks too :) You also can make these ahead of time too!! After spreading the potatoes on the foil - cover with some plastic wrap and refrigerate for up to 8 hours. When ready to cook just bake at 425 for 15-20 minutes instead!!
I made this with Slow Cooker French Dip Sandwiches and it was a tasty combo. I think this would be good with some green beans and steak - or even a pork tenderloin (Roast Pork and Asparagus with Mustard Vinaigrette)!!
Serves 6-8
Ingredients:2 1/2 tablespoon EVOO
5 cloves garlic, minced
2 1/2 tablespoons fresh chopped rosemary (be sure and strip the needles from the stem before chopping them)
2 1/2 tablespoons Dijon mustard
pepper / salt
1 1/2 lb baby red, fingerling or small potatoes (washed - try to pick the potatoes that are bite size)
Bring a large pot of salted water to a boil. While the water is heating, combine the olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside.
Preheat oven to 425 - line a baking sheet with foil and 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 - and add the potatoes to the mustard mixture. Toss to coat
Spread the potatoes out evenly over the baking sheet and sprinkle with salt. Bake for 10-15 or until the skins begin to brown and sizzle.
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