Rosemary Garlic Potatoes

Josie is a potato addict so I'm always looking for new ways to make this delicious vegetable. Tried one tonight using a mixed fingerling variety. Josie especially liked the purple Peruvian potato.

You'll Need:

1 1/2 lbs of small potatoes ( I used ruby crescent, Russian banana, and purple Peruvian)

2 1/2 T Dijon mustard

2 1/2 T fresh rosemary, chopped ( don't forget to take the needles off the stem)

2 1/2 T extra-virgin olive oil

5 cloves of garlic, minced

coarse black pepper

kosher salt

mustard sauce:

Combine Dijon mustard, rosemary, oil, garlic and pepper and toss until combined.  Set aside.

Bring a pot of salted water to boil. Prepare mustard sauce while potatoes cook.  Cook potatoes for about 10 minutes or until a soft when you insert a fork.  Drain potatoes and return to pan.  Toss well coating with mustard sauce.  Place potatoes onto foil lined pan.  Sprinkle with kosher salt and cook for 10-15 minutes or until skins turn a golden brown. 

Josie with a purple Peruvian potato

This dish went very well with the Grecian Pork tenderloin salad.  Look under salads for the recipe.

Grecian Pork Tenderloin salad with Rosemary-Garlic potatoes

Source: Our best bites.com

Leftover idea:

Twice baked potatoes

Slice each potato in half and scoop out the filling.  Place the filling into a bowl and mash up.  Stir in your favorite cheese.  Microwave until melted.  Scoop filling back into potatoes and bake for 10 minutes until crispy.