Description
These Savory Roasted Potatoes are perfectly crispy on the outside and tender on the inside, coated with a flavorful blend of Dijon mustard, garlic, rosemary, and olive oil. A simple yet delicious side dish that complements any main course, prepared easily in the oven.
Ingredients
Scale
Potato Mixture
- 2 pounds Red-skinned or Yukon Gold Potatoes, cut into 1 inch cubes
Seasoning Mixture
- 1/4 cup Dijon Mustard
- 1/4 cup Olive Oil
- 1 tablespoon Chicken Broth
- 1 tablespoon Garlic, minced
- 2 teaspoons dried Rosemary (or 1 tablespoon fresh Rosemary)
- 1 teaspoon Kosher Salt
- 1 teaspoon fresh cracked Black Pepper
Instructions
- Preheat the Oven: Heat your oven to 400 degrees Fahrenheit to ensure it’s properly warmed for roasting your potatoes to a perfect crisp.
- Prepare the Seasoning Mixture: In a large mixing bowl, whisk together the Dijon mustard, olive oil, chicken broth, minced garlic, rosemary, kosher salt, and freshly cracked black pepper until combined into a smooth and aromatic dressing.
- Coat the Potatoes: Add the cubed potatoes to the bowl with the seasoning mixture and toss thoroughly so each piece is evenly coated with the flavorful blend.
- Arrange on Baking Sheet: Transfer the coated potatoes onto a large cookie sheet that has been lightly greased or lined, spreading them out in a single layer to ensure even roasting and crispiness.
- Roast the Potatoes: Bake in the preheated oven for 50 to 55 minutes, turning the potatoes every 15 minutes to promote uniform browning and crisp texture on all sides.
- Serve and Enjoy: Once the potatoes are golden brown and tender inside, remove them from the oven, serve hot, and enjoy this delicious savory side dish.
Notes
- Turning the potatoes every 15 minutes helps to achieve even crispiness and prevents burning.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Fresh rosemary will provide a stronger flavor than dried, so adjust amounts accordingly.
- Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
- For extra crispiness, spread potatoes with enough space between them on the baking sheet to avoid steaming.
