Yields
6 servings
Excerpted from Friday Night Dinners by Bonnie Stern
When you are using baby potatoes, buy the cleanest ones you can find – Yukon Gold, red, fingerlings – to save on scrubbing time!
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ingredients
3
Tbsp extra-virgin olive oil
1
Tbsp grainy mustard
1
tsp kosher salt
½
tsp pepper
1
clove garlic, minced
1
Tbsp chopped fresh rosemary, or ½ tsp dried
2
lb(s) baby Yukon Gold or other small potatoes, cut in half or in quarters
2
shallots, thinly sliced
2
Tbsp chopped fresh parsley
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directions
Step 1
In a large bowl, combine oil, mustard, salt, pepper, garlic and rosemary. Add potatoes and shallots and toss together.
Step 2
Spread potatoes and shallots on a parchment-lined baking sheet. Bake in a preheated 425°F (220°C) oven for 45 to 60 minutes, or until lightly browned and tender.
Step 3
Sprinkle with parsley before serving.