In my quest for new and exciting things to make, I came across this recipe in LDS Living magazine and decided to give it a try. As an added bonus, we unexpectedly invited people over to eat this experiment. But we all agree--it was a hit! One note--be sure to use fresh rosemary, not the dry kind in the can. Every time I try to use the dry stuff, I feel like I'm eating pine needles.
2 1/2 Tbsp. extra-virgin olive oil
5 cloves garlic, minced or pressed
2 1/2 Tbsp. chopped fresh rosemary (strip the needles from the stem before chopping)
2 1/2 Tbsp. coarse-grain or Dijon mustard (I just used regular mustard, because we're not hoity-toity enough to have any Grey Poupon on hand)
coarsely ground black pepper
1 1/2 pounds baby red, fingerling or other very small potatoes (as small as possible), washed. (My red potatoes were a bit large, so I cut them in half)
Bring a large pot of salted water to a boil. While the water is heating, combine the olive oil, garlic, rosemary, mustard and some black pepper. Set aside.
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and set aside.
When the water is boiling, add the potatoes and boil for about 10 minutes or until easily pierced with a fork. Drain, return potatoes to the pan and toss with the mustard mixture.
Spread the potatoes out evenly over the baking sheet and sprinkle with kosher salt. Bake 10-15 minutes, or until the skins begin to brown and sizzle.
If you want to do most of the prep work ahead of time, after spreading everything on a baking sheet, cover with plastic wrap and refrigerate for up to 8 hours. When ready to cook, sprinkle with kosher salt and roast 15-20 minutes at 425 degrees.