Ingredients
Scale
- 2 pounds of baby potatoes, halved
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and wash, halve, and dry the baby potatoes.
- In a bowl, whisk together heavy cream, Dijon mustard, garlic, olive oil, salt, and black pepper.
- In a baking dish, combine the halved potatoes with the creamy mixture, ensuring they are well-coated.
- Sprinkle chopped rosemary over the potatoes and toss to distribute.
- Roast the potatoes in the oven for 30-35 minutes, stirring halfway through until golden brown and fork-tender.
- Optional: Add grated Parmesan cheese during the last 5 minutes of roasting.
- Remove from the oven, let cool slightly, and serve garnished with fresh herbs.
Notes
- For extra flavor, use fresh herbs whenever possible.
- Adjust the seasoning to taste before roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian