Thursday, April 16, 2009
Roasted Rosemary Potatoes
It's no secret that Rosemary is one of my favorite herbs to use. It just brings so much savory flavor to whatever dish your making, that I always have some fresh on hand. In fact, I love it so much so that I have little baby rosemary plants growing on my windowsill. Starting things from seed has ever been one of my strong points, so I'm hoping this works out for me.
Anyways, when I saw these Savory Roasted Potatoes on One Perfect Bite I knew I needed to try them! They were really, really good! The rosemary (as always) brought a lot of flavor and made the potatoes really shine, although next time I'm definitely going to use more! I used 1 full sprig this time, but next time I will definitely be using 2! These were also a cinch to make which is always good on a weeknight! I'm definitely saving this recipe, it is one I will most definitely be making again!
I'm going to keep the recipe as is, but keep in mind that I decreased the measurements of everything because this was just for my husband and me. I used about 4-6 medium/small potatoes which was still way too much for just us! I pretty much just eyeballed all of the ingredients which ended up working well.
Source: One Perfect Bite
Originally from Fine Cooking Magazine
3/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons Chicken broth
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 pounds red-skinned or Yukon gold potatoes, cut in 1-inch dice
Heat the oven to 400 degrees F. In a large mixing bowl, whisk mustard, olive oil, chicken broth, garlic, rosemary, salt, and pepper until combined. Add the potatoes and toss to coat. Dump potatoes onto two greased large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until potatoes are crusty on the outside and tender throughout, 50 to 55 min. Serve hot.