Garlic-Rosemary Roasted Baby Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
224 kcal
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Course
Side Dish
Garlic-Rosemary Roasted Baby Potatoes
Description
Garlic-Rosemary Roasted Baby Potatoes begin by boiling the potatoes in salted water until they can be easily pierced with a fork. Meanwhile, a mixture of olive oil, finely minced or coarsely pressed garlic, chopped fresh rosemary needles, coarse grain mustard, and black pepper is prepared. After draining, the potatoes are tossed in this flavorful mixture to coat them evenly.
The potatoes are spread on parchment-lined baking sheets, sprinkled with kosher salt, and roasted at 425°F until their skins crisp and brown, typically 12-15 minutes or longer. The roasting step intensifies the rosemary and garlic flavors while creating a satisfying crispy exterior contrasted by a tender interior. After baking, the browned bits scraped from the foil are sprinkled back onto the potatoes for extra flavor. Fresh rosemary sprigs garnish the dish.
This preparation suits as a side dish to complement a variety of main courses, especially roasted or grilled meats. The mustard adds a subtle tang that balances the richness of the olive oil and garlic.
You can prepare the potatoes ahead up to the spreading step, refrigerate covered for up to 6 hours, and roast before serving to save time.
Ingredients
- 1 ½ pounds fingerling potato washed; try and pick the potatoes that are as bite-sized as possible, or baby potatoes
- 2 ½ tablespoons extra-virgin olive oil
- 2 ½ tablespoons coarse grain mustard or Dijon mustard
- 2 ½ tablespoons rosemary be sure and strip the needles from the stem before chopping them, fresh, chopped
- about 5 cloves garlic very finely minced or pressed coarsely
- coarsely ground black pepper
- coarsely ground kosher salt
Instructions
- Preheat oven to 425.
- Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper in a large mixing bowl (big enough to add your cooked potatoes to). Set aside.
- When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, and then toss with the mustard mixture.
- Line a baking sheet with parchment. Spread potatoes out, sprinkle with a little Kosher salt, and bake for 12-15 minutes, or longer, until the skins are browning and sizzling.
- Remove from oven, place the roasted potatoes on a platter, scrape those delicious bits off the foil, sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.
Notes
- Prepare the potatoes through boiling and tossing with the seasoning mixture ahead of time; cover and refrigerate for up to 6 hours before roasting.
- Remove plastic wrap before roasting and sprinkle with kosher salt to allow skin crisping.
- Use bite-sized fingerling or baby potatoes to ensure even cooking and manageable serving portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 115mg | 5% |
| Potassium | 757mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 35mg | 39% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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