Waxy potatoes, such as those used here, retain their shape during roasting and have a dense, creamy texture when cooked, making them a satisfying early autumn side dish to serve alongside roast meats. Throw these into the oven while you’re roasting a chicken or pork loin—it doesn’t matter if the oven temperature is a little higher or lower than suggested here—and dinner is done with a minimum of hands-on time!
Herbed Potatoes with Whole-Grain Mustard
Ingredients
- 1 lb. (500 g) small red or Yukon gold potatoes
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. whole-grain Dijon mustard
- Kosher salt and freshly ground pepper
Directions
1. Preheat an oven to 400°F (200°C).
2. If the potatoes are larger than 1 1/2 inches (4 cm) in diameter, cut them in half. Place the potatoes in a roasting pan and sprinkle with the rosemary. In a small bowl, stir together the oil and mustard. Drizzle the mixture evenly over the potatoes, then sprinkle generously with salt and pepper. Toss to coat the potatoes, then spread them out in a single layer.
3. Roast the potatoes, turning them 2 or 3 times, until the skin is golden and the flesh is tender when pierced with a knife, 40 to 45 minutes.
4. Remove the baking sheet from the oven. Transfer the potatoes to a warmed serving platter and serve immediately. Serves 4.
For this and more than a hundred other recipes for roasted meats, poultry, seafood, vegetables and fruits—delicious dishes suitable for every season and every occasion—check out our Year-Round Roasting.






3 comments
[…] Waxy potatoes, such as those used here, retain their shape during roasting and have a dense, creamy texture when cooked, making them a satisfying early … read more The post Herbed Potatoes with Whole-Grain Mustard appeared first on Williams-Sonoma Taste .source… […]
This looks delicious. Thank you so much for sharing! Can’t wait to make these potatoes for dinner.
There’s an error in the recipe:
Step 2 refers to a “roasting pan”
Step 4 refers to a “baking sheet”
I’m pretty sure something like this can just use a baking sheet.
I love your cookbooks!