Mustard and Rosemary Potatoes

Estee Kafra Estee Kafra
5.0 (2 reviews)

When it comes down to it, there are few side dishes that can compete with potatoes, especially roasted ones. This combination of rosemary and mustard is great. You can substitute 2 teaspoons of dried rosemary for the fresh, but try to use fresh if you can.

1h 6
Easy Vegetarian Pescatarian Gluten Free Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a mixing bowl, combine the first six ingredients.

  3. Add potatoes and toss to coat.

  4. Pour potatoes onto a large cookie sheet and spread in a single layer. Sprinkle rosemary all around.

  5. Roast potatoes, tossing with a spatula a few times until potatoes are crusty on the outside and tender inside, about 40 to 45 minutes. Serve hot.

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2 Comments

Esther •

Would it be the same if I use regular potatoes, not baby potatoes?

Raquel Malul Kosher.com Team •
Reply to Esther

Sure! Different potatoes have different consistencies when baked :)

Esther •

Are the potatoes supposed to be peeled? they look peeled in the picture...

Raquel Malul Kosher.com Team •
Reply to Esther

Yes- I would peel them!