This is a simple but delicious recipe to make, and is a great side to any meat dish. I tend to pair it with steak or roast chicken. The dijon elevates the potatoes from just plain ones roasted in olive oil, and that makes them memorable.
TIPS: If you prefer, you can just half the potatoes, but if you do you will need to increase the cooking time about 15 more minutes to get them well browned and tender. If you have a convection oven, they will get even more crispy and delicious, but be sure to drop the cooking temperature by 25 degrees. I use fresh rosemary and thyme, as it really helps the flavor, if you have it on hand.
Dijon Roasted Baby Potatoes
Ingredients
- 1 lb Baby Potatoes (red, yellow or white, and about 1 to 1 1/2 inches in size) quartered
- 2 Tbsp olive oil
- 2 Tbsp dijon mustard
- 1 clove garlic minced
- 1/4 tsp dried thyme
- 1/2 tsp dried rosemary (or chopped fresh)
- 1/4 tsp kosher salt (plus more for after roasting)
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
- Whisk together oil, mustard, garlic, thyme, rosemary, salt and pepper in a large bowl. Add potatoes and toss to coat. Transfer potatoes to prepared baking sheet.
- Roast in the oven, stirring once halfway through, until they are golden brown and fork tender, about 25-35 minutes. To serve, sprinkle with a bit more kosher or sea salt.
- Enjoy!