Looking for a twist on your plain roasted potatoes recipe? This flavorful, vegan, gluten-free recipe is easy enough for Tuesday night, but fancy enough for your next celebration.
Author: Garlic & Zest
Vegetable Oil Cooking Spray
Baby Dutch Potatoes
or Red Potatoes
Coarse Dijon Mustard
Ground Black Pepper
Preheat oven to 425 degrees F (220 degrees C). Lay a piece of parchment paper or tin foil onto a baking sheet, spray it with Vegetable Oil Cooking Spray (as needed), and set aside.
In a medium bowl, combine Coarse Dijon Mustard (2 Tbsp), Olive Oil (3 Tbsp), Garlic (2 cloves), Fresh Rosemary (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Whisk to combine.
Add the Baby Dutch Potatoes (3 cups) and toss until potatoes are well coated.
Arrange coated potatoes on the baking sheet, preferably flesh side down. This will promote nice browning and crisping. Roast for 15 minutes.
Sprinkle with the zest from Lemon (1/8). Then, using a spatula, flip potatoes and continue cooking for an additional 10-15 minutes, until crispy on the outside and tender on the inside.
Sprinkle with Fresh Parsley (1/2 Tbsp) and serve.
Nutrition Per Serving
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