Garlic-Rosemary Roasted Fingerling Potatoes
- 1½ pounds fingerling (or other very small potatoes, bite size if possible), washed
- 2½ tablespoons extra-virgin olive oil
- 2½ tablespoons coarse-grain or Dijon mustard
- 2½ tablespoons chopped fresh rosemary (strip the needles from the stem before chopping them)
- 5 cloves of garlic, minced or pressed
- Coarsely-ground black pepper
- Kosher salt
Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.
Now, this is where the beauty of this recipe comes in. You can either do all of this ahead of time and then refrigerate the potatoes until you’re ready to finish them off, or you can do it all at once. Either way, you’re not going to spend more than 30 minutes making these beauties, and they’re so elegant that you could seriously serve them at the fanciest dinner party. So, if you’re making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you’re saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly, cover them with plastic wrap and refrigerate them until you’re ready to bake them.
When you’re ready to bake, sprinkle with Kosher salt. Bake for 10–15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil, sprinkle them over the potatoes, then garnish with a few sprigs of rosemary.