Tuesday, October 11, 2011
Mustard-Rosemary Roasted Potatoes
I can tell the seasons are changing just by what I am wanting to cook. Last night I made meatloaf, and wanted something other than mashed potatoes as a side, so I made these yummy roasted potatoes instead.
1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 tsp Paprika
1/2 tsp Dry Thyme
Salt and Pepper to Taste
2 Medium Yukon Gold Potatoes, cut into 1/2 - 3/4 inch chunks
1 - 2 Sprigs Fresh Rosemary, broken into 1 1/2 inch pieces
Preheat Oven to 400 Degrees
Spray an 8 inch baking dish with cooking spray.
Whisk olive oil, mustard, paprika, thyme and salt and pepper in a medium mixing bowl. Add the potatoes and stir to coat evenly. Spread the potatoes in the prepared baking dish and sprinkle with the fresh rosemary. Roast in the oven about 25 minutes until nicely brown on the outside and soft in the middle, stirring at least once during cooking.
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