Oven Roasted Rosemary Potatoes


  • 2 pound(s) red skinned potatoes, cubed
  • 1 tablespoon(s) dried rosemary or 3 spears fresh rosemary (remove the leaves from the stem)
  • 1 tablespoon(s) grainy stone ground Dijon mustard (large)
  • ½ teaspoon(s) pepper
  • 2 teaspoon(s) olive oil

Put seasonings and mustard in a zip lock bag. Add potatoes and coat well with mixture. Put potatoes in a 9x13 pan sprayed with Pam. Bake 425° for 45 minutes or until golden brown.

View full recipe at RecipeTips.com


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