I love roasted potatoes. I love how they work for any meal of the day. I love how their skins get crispy and yummy even though they aren’t fried. I love how they sop up any flavor you give them.
In an effort to enjoy the produce we had available at home and avoid the Mothers’ day insanity, we skipped brunch out yesterday and made it at home. And while I love the eggs and tomato basil salad we made, the potatoes were the star of the show. The only thing with roasting potatoes that I wish were easier is the thinking ahead part. They take at least 20 minutes to cook – plus another 5-10 to prep so it had to be the first thing I did for our brunch at home. Other than that, its very easy to create this dish at home.
1 pound potatoes chopped into 1 inch chunks (I use red skin or yukon golds – easier to prepare because you don’t have to peel them)1/2 tablespoon raw honey (vegans can leave this out)1 tablespoon dijon mustard1/4 cup of olive oil
2 cloves chopped or grated garlic1 teaspoon of salt1/4 teaspoon pepper2 teaspoons finely chopped fresh rosemary
1 tablespoon chopped flat leaf parsley for garnish (optional)
Prehea the oven to 400°. Add the honey, mustard, olive oil, garlic, salt, pepper, and rosemary and whisk until everything is combined. Toss the potatoes in the mixture and let stand for 10 minutes. Add the potatoes to a baking sheet (with a bit of olive oil to grease it if necessary), and bake for 20-25 minutes turning the potatoes over halfway through. When they are done the potatoes will be fork tender. Garnish with parsley if desired and serve.