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Rosemary Dijon Roasted Potatoes

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.

Rosemary Dijon Roasted Potatoes

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?

Rosemary Roasted Potatoes

I think not.

Rosemary Roasted Potatoes with Dijon

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.

Rosemary Dijon Potatoes

These things are like Lays, you can’t eat just one. Not that you’d want to anyway.

Rosemary Dijon Roasted Potatoes

Rosemary Dijon Roasted Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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!

Ingredients

  • 4 medium red potatoes
  • 1 1/2 tablespoons fresh rosemary, minced
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey mustard
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Grease a 9X9 or similar baking dish.
  3. Wash and cut potatoes into 1 inch cubes.
  4. Transfer to a bowl and toss with rosemary, mustards, olive oil, lemon and lots of salt & pepper to taste.
  5. Transfer to baking dish and bake for about 1 hour, tossing a few times.

DID YOU MAKE THIS RECIPE?

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What food do you find comforting in the colder months?

What’s your favorite herb?

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