Dijon Baby Potatoes

Recipe By Nechama Norman

Cook & Prep: 50 m
Serving: 4
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Purim
Diet: Vegetarian , Pescetarian , Gluten Free
Source: Whisk by Ami Magazine

No matter when I make these, the bowl is always cleaned out! If you’re not a rosemary fan (like my father-in-law, who thinks it tastes likes soap), leave it out (but only if you must!)

Ingredients (8)

Main ingredients

1/4 cup olive oil
1/3 cup Reine Dijon Mustard

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Reine de Dijon Dijon Mustard
2 tablespoons Baron Herzog Chenin Blanc or other dry white wine (optional)

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Baron Herzog Chenin Blanc
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1 teaspoon Haddar Kosher Salt

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Haddar Kosher Salt
2 cloves garlic, crushed
2 pounds red-skinned baby potatoes, quartered

Start Cooking

Prepare the Baby Potatoes

Preheat oven to 400 degrees Fahrenheit. Line and grease a heavy baking sheet.
In a large bowl, combine white wine, olive oil, and Dijon mustard, rosemary, black pepper, salt, and garlic. Add potatoes and coat in the mixture.
Spread potatoes on prepared baking sheet. Bake for 30 minutes, or until crisp.

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