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Roasted Rosemary Garlic Potatoes
Author: Melissa Howell
  • 1 1/2 pounds baby red fingerling, or other small potatoes, washed.
  • 2 1/2 Tbsp. extra virgin olive oil
  • 5 cloves of garlic minced or pressed
  • 2 1/2 Tbsp. fresh rosemary the needles only--not the stems, or 1 Tbsp. dried rosemary
  • 2 Tbsp. mustard
  • Kosher salt
  • Coarsely ground black pepper
  1. Put a large pot of salted water on the stove. Turn on high.
  2. While waiting for the water to boil, mix the olive oil, garlic, rosemary, mustard, and black pepper in a small bowl. Set aside.
  3. Preheat the oven to 425 degrees.
  4. When water is boiling, put in the potatoes and boil for about 10-20 minutes or until easily pierced with a fork.
  5. Drain the potatoes and return to the pan.
  6. Pour the olive oil/mustard mixture over the potatoes and toss until the potatoes are evenly covered.
  7. Pour the potatoes out over a foil-lined baking sheet. Spread the potatoes out evenly.
  8. Sprinkle with Kosher salt.
  9. Bake for 10-15 minutes until the skins begin to sizzle and get crispy.