Rosemary-Mustard Potatoes

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.

Total Time

35min

4.8

9 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

as needed

Vegetable Oil Cooking Spray

•

3 cups

Small Baby Dutch Potatoes , halved

or Red Potatoes

•

2 cloves

Garlic , minced

•

1 Tbsp

Fresh Rosemary , minced

•

2 Tbsp

Coarse Dijon Mustard

•

3 Tbsp

Olive Oil

•

as needed

Kosher Salt

•

as needed

Ground Black Pepper

•

1/8

Lemon , zested

•

2 tsp

Fresh Parsley , chopped

Cooking Instructions

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 (as needed) , and Ground Black Pepper (as needed) . 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 (2 tsp) and serve.

Nutrition Per Serving

CALORIES

178

FAT

10.2 g

PROTEIN

3.2 g

CARBS

20.8 g