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!
Tbsp extra-virgin olive oil
Tbsp grainy mustard
tsp kosher salt
clove garlic, minced
Tbsp chopped fresh rosemary, or ½ tsp dried
lb(s) baby Yukon Gold or other small potatoes, cut in half or in quarters
shallots, thinly sliced
Tbsp chopped fresh parsley
In a large bowl, combine oil, mustard, salt, pepper, garlic and rosemary. Add potatoes and shallots and toss together.
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.
Sprinkle with parsley before serving.