8 as a side
- 2 pounds baby potatoes, cut into quarters lengthwise
- 2 small white onions, peeled and chopped
- 1 large clove of garlic, peeled and minced (or more to taste)
- 1 heaping Tbs fresh chopped rosemary
- 2-3 Tbs Dijon mustard
- Olive oil
- Salt and pepper
- 1/2 cup chopped fresh parsley (optional)
Preheat the oven to 400 degrees. It's a good idea to cut the other ingredients first before cutting the baby white potatoes, into quarters lengthwise, because the potatoes tend to turn brown when you cut them.
Add the chopped white onions to a large mixing bowl with the potatoes and a large minced clove of garlic, a heaping Tbs of fresh chopped rosemary, a generous drizzle of olive oil, 2-3 Tbs Dijon mustard, salt and pepper to taste and toss everything together.
You don't need to cut the parsley yet because you won't be cooking the parsley at all and then add the potatoes to a well oiled heavy bottomed baking tray. Spread those out and pop the tray into the preheated oven.
You'll want to toss the potatoes around once in a while, while they're roasting, they'll take just about 45 minutes to roast. Then you can toss in a handful of fresh chopped parsley just before serving if you're using it.
The key to this recipe, no matter what kind of potato you're using, is to make sure the potatoes are cut into similar shapes and sizes. Substitute 2 tsp rough chopped dried rosemary for the fresh rosemary.
If you don't have a heavy bottomed baking tray, it's a good idea to double up 2 thinner gauged baking trays.