Roasted Baby Potatoes with Shallots and Mustard
When you are using baby potatoes, buy the cleanest ones you can find’Yukon Gold, red, fingerlings’to save on scrubbing time!
Bonnie Stern’s Friday Night Dinners
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tbsp grainy mustard
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 clove garlic minced
- 1 tbsp fresh rosemary chopped, or 1/2 tsp (2 mL) dried
- 2 lb baby Yukon Gold or other small potatoes cut in half or in quarters
- 2 shallots thinly sliced
- 2 tbsp fresh parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, combine oil, mustard, salt, pepper, garlic and rosemary. Add baby potatoes and shallots and toss together.
- Spread potatoes and shallots on a parchment-lined baking sheet. Roast in a preheated 425°F (220°C) oven for 45 to 60 minutes, or until lightly browned and tender.
- Sprinkle roasted potatoes with parsley before serving.
