Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard

Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard is rated 4.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

Waxy potatoes, such as red, Yukon Gold and fingerling, the variety used here, retain their shape during roasting and have a dense, creamy texture when cooked. If you are roasting the potatoes along with meat or poultry and the oven temperature is 25°F higher or lower to accommodate the meat, the potatoes will still roast fine.

Ingredients:

  • 1 lb. fingerling, small red or Yukon Gold potatoes, 1 to 2 inches in diameter, unpeeled
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. whole-grain Dijon mustard
  • Kosher salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 400°F

If the potatoes are larger than 1 1/2 inches in diameter, cut them in half. Place them on a rimmed baking sheet and sprinkle with the rosemary. In a small bowl, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then season generously with salt and pepper. Toss to coat the potatoes evenly, then spread them out in a single layer.

Roast the potatoes, turning them 2 or 3 times, until the skins are golden and the flesh is tender when pierced with a fork, 40 to 45 minutes. Transfer the potatoes to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Rated 5 out of 5 by from My go to roasted potato recipe I was surprised to see this recipe has such a low star rating. I and my friends/family all love these potatoes. They become crispy on the outside and stay creamy on the inside. The mustard flavor isn't strong just sublime. They are excellent leftovers too but that usually isn't an issue.
Date published: 2020-11-08
Rated 1 out of 5 by from Disappointing Not worth it. I'd much rather roast potatoes with rosemary, olive oil and not the mustard.
Date published: 2016-06-03
Rated 5 out of 5 by from Easy and Tasty We enjoyed these potatoes a lot. The mustard adds a nice tang and goes well with the rosemary. I roasted the potatoes with a chicken at 425 degrees, and the potatoes became crispy on the outside. Yum!
Date published: 2013-10-08
Rated 5 out of 5 by from Very easy for dinner party This is a great recipe for a dinner party because the preparation is very easy and the potatoes cook on their own.
Date published: 2012-04-12
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