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Preparation Time : 15
Cook Time : 60
Total Time : 75
1⁄4 cup olive oil
1tablespoon Dijon mustard
2 garlic cloves, sliced
1 1⁄2 teaspoons paprika
1⁄4 teaspoon salt
1tablespoon dried rosemary (or fresh)
2lbs new potatoes, cut in half (or quartered if large)
In a food processor or blender, combine oil, mustard, garlic, paprika, and salt; process until smooth. Add rosemary and pulse on and off until just blended.
In a large bowl, combine potatoes and oil mixture; toss to coat. Arrange in an even layer in a 13x9-inch baking pan.
Bake, uncovered, at 400 degrees for 1 hour or until tender and lightly browned, stirring occasionally.
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