Garlic Roasted Baby Potatoes

I love most any kind of potato, especially roasted ones.  I found these tiny potatoes at a local grocery store.  They were the smallest I've ever seen- loved them.  This recipe was interesting because you boil baby potatoes first, and then just roast them in a hot oven to crisp up the skin.  I bet this would also work with just roasting longer and skipping the boiling, but it does make them ready a lot faster.  I boiled, drained, and mixed them with olive oil, garlic, and seasonings ahead of time, and then just refrigerated it all together in a bowl.  When I returned home later to make dinner, I just preheated the oven, dumped them in a baking sheet, and they were ready 10 minutes after the oven was hot enough.  These go really well with grilled meats. 

I did not have fresh rosemary or any other fresh herb on hand when I made these; I just sprinkled on dried basil and they were good with just that and the garlic.  You'll want to pick the smallest potato you can find for this recipe; get them as bite-sized as possible.

Garlic Roasted Baby Potatoes
fadapted rom Our Best Bites

1 1/2-2 lbs. baby or fingerling potatoes (or other very small variety), washed

2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh rosemary, optional
4-5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt or sea salt

1.  Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper in a medium mixing bowl. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture in the mixing bowl.

2.  For immediate roasting:  Preheat your oven to 425 F and line a baking sheet with aluminum foil.  Sprinkle potatoes with Kosher or sea salt.  Bake for 10-15 minutes or until the skins are browning and sizzling.  Serve.

3.  For roasting later: Wrap the bowl of potatoes and mustard mixture with plastic wrap and refrigerate for up to 6 hours.  When ready to bake, preheat the oven to 425 F.  Line a baking sheet with foil and spread the potatoes out evenly.  Spinkle with Kosher or sea salt.  Bake for 10-15 minutes or until the skins are browning and sizzling.  Serve.  :) 

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