Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard
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.
- 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
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).