Every now and then you just need some hearty food to make it all feel better. This is a recipe I’ve turned to several times over the last few years, especially when my belly longs to be filled with comfort.

Rosemary Dijon Potatoes

1/3 cup plus 1 Tbsp. Dijon mustard
1/4 cup olive oil
1 Tbsp dry white wine
2 cloves garlic, minced
1 Tbsp chopped fresh rosemary
1 tsp coarse salt
Freshly ground black pepper
2 lb. red-skinned potatoes, chopped into 3/4- to 1-inch dice

Heat the oven to 400°F.

In a large mixing bowl, whisk together the mustard, olive oil, wine, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Toss the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, turning with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 min

 

 

Fresh out of the oven.

 

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