Servings:four to six.
These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
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- 1/3 cup plus 1 Tbs. Dijon mustard
- 1/4 cup olive oil
- 1 Tbs. dry vermouth or other dry white wine
- 2 cloves garlic, minced
- 1 Tbs. chopped fresh rosemary
- 1 tsp. coarse salt
- Freshly ground black pepper
- 2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 220
- Fat Calories (kcal): 100
- Fat (g): 11
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 0
- Sodium (mg): 730
- Carbohydrates (g): 30
- Fiber (g): 3
- Protein (g): 4
Preparation
- Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.
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Reviews (10 reviews)
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koerber| 04/07/2019Simple, elegant, delicious! I have made these so many times. Enjoyed by both adults & kids. Making them yet again as request for my husband's B-day dinner along with filet mignon & sautéed mixed veggies.
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Georgiepa| 11/24/2016
Always perfect!!!!! Thank you Molly!!!!!
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Kikiak| 09/13/2015
Made these last night and they were delicious! I think my oven runs a little hot so they cooked much faster than 50 minutes so its a good idea to check them early.
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Jason123| 07/17/2011
These potatoes are very flavourful and tangy and don't be put off by the amount of mustard and oil. This contributes to a lovely crust.
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