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 these red potatoes that will still keep your taste buds intrigued.
These things are like Lays, you can’t eat just one. Not that you’d want to anyway.
MORE POTATO RECIPES TO TRY:
Air fryer baby potatoes
Roasted pesto potatoes
Greek potato casserole
Air fryer hasselback potatoes
Mashed red skin potatoes
Rosemary Dijon Roasted Potatoes
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What food do you find comforting in the colder months?
What’s your favorite herb?
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Cilantro, basil, rosemary, dill, parsley…I really want to be BFFs with Thyme, but we’re not there yet.
I feel the same way about thyme…
One of my favorite local cafes serves rosemary potatoes with their breakfast, rather than hash-browns, that I absolutely adore. Why I’ve never thought to make them at home? I couldn’t tell you. But, I will be now! Thanks for sharing the recipe!
Oooh, I love rosemary! And potatoes. So this recipe is a win-win for me! :) I find any dishes that are served comforting in the cold weather – especially soups and warm pasta dishes. As for herbs, there aren’t many herbs I don’t like! My current fave might have to sage.
there is something about rosemary and taters that just GOES so well together…and dijon, nice. I am a bigtime mustard lover!
This just spells comfort food to me! Something about roasting potatoes is the ultimate in comfort food ;)
OMG! You are so right about the basil/summer, rosemary/winterish correlation. I have nto put rosemary in a single dish this summer. And I love it.
I make the potatoes with thyme, dill and rosemary, salt, pepper and oil in the oven.