Sunday, May 17, 2009

Rosemary-Crusted Potatoes

1 1/2 lb. small red or gold potatoes, quartered
2 tbsp. minced fresh rosemary (or 2 tsp. dried rosemary)
1 tbsp. Dijon mustard
1 tbsp. olive oil
1/4 cup panko bread crumbs
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees. Coat a shallow baking dish with cooking spray (I use my stone wear instead).

Partially cook potatoes in boiling salted water to cover, about 10 minutes. Drain.

Mix rosemary, mustard, and oil in a bowl. Add potatoes; toss to coat. Sprinkle with panko, salt, and pepper. Place potatoes in prepared dish. Roast them 30 minutes, then stir gently. Bake until potatoes are golden brown.

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