As the weather here already begins to turn cooler, our oven is getting some use again. Last night we roasted a chicken, accompanied by a simple, rustic roasted potato recipe that Amy threw together a year or two ago, which we have been enjoying ever since:
Roasted Potatoes with Mustard and Rosemary
- nonstick cooking spray (canola or olive oil)
- 1 pound (2 large) Yukon Gold potatoes
- 1 pound (2 medium) sweet potatoes
- 2 tablespoons Maille® traditional Dijon mustard
- 1 1/2 tablespoons extra virgin olive oil
- 2 7-inch sprigs of fresh rosemary, stripped and chopped
- kosher or sea salt
- fresh ground pepper
- Preheat the oven to 375°F. Spray a baking dish or pan (an 11 x 7″ Pyrex dish works) with nonstick cooking spray.
- Scrub and dry the potatoes, but do not peel. Cut each potato into eight chunks.
- In a bowl, combine the mustard, olive oil, and chopped rosemary. Add the potato chunks and toss to coat thoroughly.
- Transfer the coated potatoes to the baking dish. Grind black pepper over them lightly and generously sprinkle with kosher or sea salt.
- Roast at 375°F. for 50-55 minutes or until tender and nicely browned, turning the potato chunks halfway though.