These rosemary dijon roasted potatoes are a delicious savory side. They make a great alternative to the traditional butter roasted potatoes. Add them to your dinner plans!
I’m on a bit of a rosemary kick lately. Partly because it’s the only herb that is actually still alive on my front porch, partly because come the cooler weather, rosemary trumps basil as my favorite herb and I start putting it in everything. I understand that people either love or hate it, but I’m a lover. It’s all the smells of the holidays in a cute little green sprig.
As the weather gets cooler, I stop wanting quinoa and “healthy” grains alongside my meal and crave warm hearty dishes instead. Is there anything more comforting and warm than roasted potatoes?
I think not.
Usually, roasted potatoes in my family means a hefty amount of butter to coat and crisp them up. Now, there’s nothing wrong with some butter but if I’m going to eat potatoes for the next 6 months while in hibernation over here, I want to at least attempt to make them waistline friendly. Mustard and rosemary are the perfect combination for that while still keeping your taste buds intrigued.
These things are like Lays, you can’t eat just one. Not that you’d want to anyway.
- 4 medium red potatoes
- 1½ tablespoons fresh rosemary, minced
- 2 tablespoons dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons extra virgin olive oil
- juice of ½ lemon
- salt & pepper
- Preheat oven to 425 degrees.
- Grease a 9X9 or similar baking dish.
- Wash and cut potatoes into 1 inch cubes.
- Transfer to a bowl and toss with rosemary, mustards, olive oil, lemon and lots of salt & pepper to taste.
- Transfer to baking dish and bake for about 1 hour, tossing a few times.
What food do you find comforting in the colder months?
What’s your favorite herb?