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Tuesday, May 25, 2010


I found this recipe in an August /2002 Bon Appetit.  They actually called it " Red Potato Skewers with Garlic & Mustard".  In order to skewer and grill them the recipe asked that you pre-cook the potatoes by boiling them.  I wanted to skip that step. I am sure they are great skewered and grilled as well, but I decided to change it up a bit and roast these little baby reds in all the wonderful & flavorful ingredients.  These potatoes are the best!  You can serve them with grilled chicken, fish, steak...basically anything would go great with them.  The potatoes are cut in half so they are perfect bite sized little morsels that just melt in your mouth!

  • 1 1/2 pounds small red potatoes, scrubbed and halved
  • 3 TB. olive oil
  • 3 TB. dijon mustard
  • 3 garlic cloves, minced
  • 1 1/2 TB. finely chopped fresh rosemary
  • 1/2 to 1 tsp. kosher salt (depending on taste)
  • fresh ground black pepper
  1. Pre-heat oven to 375 degrees 
  2. Place halved potatoes in a large bowl.
  3. In a medium sized bowl whisk together the oil, mustard, garlic cloves, rosemary, salt and pepper. 
  4. Pour the dressing over the potatoes and mix very well so that all the potatoes are coated.
  5. Add potatoes to a large roasting pan.  Make sure potatoes are in a single layer over the bottom.
  6. Roast the potatoes in oven for about 30 to 45 minutes.  Stir them often.  If getting to dry you can add 1 more TB. of olive oil to the potatoes and mix well.
  7. Potatoes are done when they are firm to the immediate touch, but when pricked with a fork they are soft through to the middle.  You do not want to overcook them as they can get "mushy".

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