Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the baby potatoes, then cut them in half.
- In a large bowl, whisk together Dijon mustard, olive oil, garlic powder, salt, and black pepper.
- Add the halved baby potatoes to the bowl and toss to coat evenly.
- Spread the potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy, stirring halfway through.
- Sprinkle with fresh rosemary before serving.
Notes
- For extra crispiness, increase the oven temperature slightly for the last 5 minutes.
- Feel free to add other herbs like thyme or parsley for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg