Yum…I love roasted potatoes. I think I am beginning to realize that the key to yummy roasted potatoes and french fries is plenty of space. Tonight I roasted these potatoes with no potato touching another, and when I flipped them, I was sure to leave no potatoes touching again. It’s a little cumbersome, but the results are great. You get nice, evenly baked, golden potatoes that are so tasty!! Here’s tonight’s recipe:
- 3 medium red potatoes, cut into small pieces
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon fresh rosemary, minced (It’s easy to take the rosemary leaves off of the woody stem by holding the stem upside down. Run your fingers down the stem and the leaves will easily come off. Once off, mince the leaves.)
- 1-2 tsp salt
- 1/2 tsp black pepper
- 1 tsp minced garlic (about 2 cloves)
Preheat your oven to 400.
Cut your potatoes into small, even pieces and place in a large bowl.
Combine oil, mustard, and spices and mix well. Pour the oil mixture over the potatoes and coat well. Place the coated potatoes on a roasting pan coated with cooking spray. Make sure the potatoes aren’t touching and bake for 15 minutes. Flip each potato, make sure they aren’t touching and bake for another 10-15 minutes or until the potatoes are golden and soft.