Waxy potatoes, such as red, Yukon Gold and fingerling, the variety used here, retain their shape during roasting and have a dense, creamy texture when cooked. If you are roasting the potatoes along with meat or poultry and the oven temperature is 25°F higher or lower to accommodate the meat, the potatoes will still roast fine.
Preheat an oven to 400°F
If the potatoes are larger than 1 1/2 inches in diameter, cut them in half. Place them on a rimmed baking sheet and sprinkle with the rosemary. In a small bowl, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then season generously with salt and pepper. Toss to coat the potatoes evenly, then spread them out in a single layer.
Roast the potatoes, turning them 2 or 3 times, until the skins are golden and the flesh is tender when pierced with a fork, 40 to 45 minutes. Transfer the potatoes to a warmed serving dish and serve immediately.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 151.2mg||5 %|
|Potassium 0.5mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 1
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