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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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!)
1/4 cup olive oil
1/3 cup Haddar Dijon Mustard
2 tablespoons Baron Herzog Chenin Blanc or other dry white wine (optional)
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1 teaspoon Haddar Kosher Salt
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
2 pounds red-skinned baby potatoes, quartered
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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These tasted great (I included the wine), but it made WAY too much dressing. My suggestion is to either cut the dressing in half, or up the amount of potatoes to three pounds. Great flavor though!
Your new LOOK is very nice, but very impractical. To print a recipe takes so much more space for the LOOK that you have created. Very impractical. ALSO could you please advise how I can put these into my recipe box as SAVE? You don’t list a SAVE option
Hi! We will be fixing the print feature, stay tuned! The heart icon is the save option.
My family loved these! I left out the rosemary and the wine-they were still divine 🙂
Great! Lovely blend of flavors!
We are so happy to hear that you enjoyed it!