Roasted Honey-Dijon Potatoes with Fresh Rosemary
 
 
Succulent & Aromatic Roasted Potatoes in a Honey-Dijon Sauce with fresh Rosemary
Author:
Serves: 8
Ingredients
  • 2 lbs (1 kilo) of potatoes (about 8 medium sized) skin on and each cut into 8 pieces
  • 3 Tbsp (60 mL) olive oil
  • 3 Tbsp (45 mL) whole grain Dijon mustard (the one with the visibly large mustard grains)
  • 2 Tbsp (30 mL) honey
  • ½ tsp onion salt
  • ¼ tsp coarse black pepper
  • optional: 2 Tbsp (30 mL) chopped fresh rosemary plus more for garnish
Instructions
  1. Heat oven to 425 F
  2. Wash potatoes thoroughly. Cut each potato in half and then each half into four (for a total of 8 pieces per potato). I like nice chunky pieces but you could further divide if you prefer smaller.
  3. Place washed and cut potatoes in a bowl large enough to accommodate hand-mixing.
  4. Meanwhile, in a small bowl, whisk together honey-Dijon glaze ingredients: olive oil, mustard, honey, rosemary and sea salt.
  5. Pour honey-Dijon glaze over potatoes and, using your hands, massage the glaze into the potatoes making sure they are well coated.
  6. Place coated potatoes on a lightly greased foil covered baking sheet (scooping up all of the delicious glaze), and making sure the potatoes are spread out and not touching each other.
  7. Place baking dish or baking sheet on the top rack in the oven. Cook for approximately 25-30 minutes (depending on your oven) until potatoes have softened and are beginning to take on a nice roasted color. Make sure to give the potatoes a flip or a shake once or twice during the roasting process.
  8. Depending on the final colour of your potatoes, you can turn the broiler on and allow potatoes to sit for another 5 minutes (be sure to watch them!) until they have achieved that dynamite golden hue. The potatoes from this photo series were directly from oven baking -- no broiling required.
  9. Allow potatoes to cool before enjoying with a few additional sprigs of rosemary, as desired.
Notes
Potatoes: be sure to use fresh potatoes for this recipe (variety of choice but with a good skin on) -- older potatoes tend to be softer and will be mushy when roasted.
Make Ahead: you can prep the potatoes a day ahead and simply store in a bowl with a little water in the fridge.
Cooking Time: be sure to keep an eye on the potatoes while they cook as oven types and temperatures vary widely and you wouldn't want to burn these lovelies.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2013/09/roasted-honey-dijon-potatoes-with-fresh.html