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Garlic-Rosemary Roasted Baby Potatoes

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Garlic-Rosemary Roasted Baby Potatoes
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Makes: 1 servings adjust



Step 1

Bring a large pot of salted water to a boil.


  • 2 12 tablespoons Olive Oil
  • 5 cloves Garlic, minced or pressed
  • 2 12 tablespoons Fresh Rosemary, needles stripped from the stem before chopping them
  • 2 12 tablespoons Dijon Mustard, or substitute coarse-grain mustard

Step 2

While the water is heating, combine olive oil, minced garlic, rosemary and mustard in a small bowl.


  • 1 12 pounds Baby Potatoes, washed; try to pick the ones that are bite-sized

Step 3

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 return the potatoes to the pan.


  • Kosher Salt
  • Coarse Ground Black Pepper, to taste

Step 4

Pour the mustard mixture over the warm potatoes and toss to coat. Pour onto a foil lined sheet pan. Sprinkle generously with salt and pepper.

Step 5

Preheat oven to 425 degrees. Roast for 10-15 minutes or until the skins start to brown and sizzle.

Step 6

NOTE: Potatoes can be boiled and tossed with the mustard mixture ahead of time and then refrigerated for up to 6 hours and then baked as in step 5, if needed. Try using parsley or other herb in place of the rosemary for a slightly different flavor!
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