I've always loved the look of fingerling potatoes (named such because they really do look like little fingers. Which you may find either really cool or really creepy),
This recipe is elegant, super quick and easy, and it uses up that pesky rosemary you have growing in your herb garden. Don't be scared of the sheer amount of garlic and mustard; when you roast the potatoes, it will dramatically mellow the flavors, particularly the mustard--in fact, I seriously doubt you'd recognize the flavor as mustard.
This recipe is elegant, super quick and easy, and it uses up that pesky rosemary you have growing in your herb garden. Don't be scared of the sheer amount of garlic and mustard; when you roast the potatoes, it will dramatically mellow the flavors, particularly the mustard--in fact, I seriously doubt you'd recognize the flavor as mustard.
Garlic-Rosemary Roasted Baby Potatoes
1 1/2 lb. fingerling or baby potatoes, washed; try and pick the potatoes that are as bite-sized as possible
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 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 tops 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 and then cover them with plastic wrap and refrigerate them until you're ready to bake them.
When you're ready to bake these guys and the oven is hot, 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, and then garnish with a few sprigs of rosemary
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 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 tops 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 and then cover them with plastic wrap and refrigerate them until you're ready to bake them.
When you're ready to bake these guys and the oven is hot, 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, and then garnish with a few sprigs of rosemary
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Those look delicious! And lol about the pesky rosemary...I planted some but still haven't used it for anything! Now I have a reason to though!! :) Thanks for the recipe!
Looks wonderful! And I think I'm in the "creepy" camp. On of those pudgy fingers is pointing right at me!
Do you really think Rosemary is pesky?? It's my faaaaavorite herb. I have 4 plants because I use it so much! I'll definitely make these- they sound awesome!
I love cooking with fingerling potatoes, if I can find them around here that is. These look wonderful!
Oh for Pete's sake, (who is Pete anyway?!), how can one woman keep up with you and all these amazing recipes?! LOL LOL I'll add this to the list of things to whip out today along with the Taco Chicken, White Chicken Chili. Made the Puffed French Toast w/Buttermilk Syrup this morning for some of the missionaries. They are now happily in sugar induced commas, and I'm concerned there will be no work done today at the Mission Office:) I'm blaming it on you:) I LOVE rosemary and cook with it as much as possible in hopes that my triplets will grow to love it as much as mom. YOU ARE THE BEST!!!
Nah, I don't think it's pesky; only when I have way too much of it and I don't know what to do with it!!
Lemme just tell you I could eat a plate full of those babies as my whole meal. They look delish!
~ingrid
oOoo i looove rosemary too!! probably my all time favorite herb! However my rosemary did NOT grow this year.. so i'm stuck with dried? do you think this would still work well with dried rosemary?
thanks bunches!
Where the heck do you get the fingerling potatoes???
Ellen--I got mine at Kroger. I looked for some yesterday at Walmart, but there wasn't even anything close. Really, any very small potato will work perfectly!
trying these tomorrow for dinner. i went to get the finger potatos but do you think i could find them? nooooooooooo... so i got red potatos. i'll let you know how they work. love ya!
made the potatos last night and they were a big success! thank you! while they were cooking the smell itself was delicious!
These potatoes were SO yummy!! I love 'em!
I made this the other day and I couldn't help myself from eating half of the potatoes before my husband got home for dinner!
Just made these for the family, they were a hit! Even the picky 9 year-old ate them up!
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