I’ve tried every kind of roasted potatoes and these are deeply flavored and perfectly crispy. I like the additions of balsamic vinegar and dijon mustard. If you don’t have time to roast the garlic just use fresh, but roasted garlic is richly sweet and delicious.
Ingredients
Servings 8
- 2 teaspoons dijon mustard
- 2 tablespoons balsamic vinegar
- 1 head roasted garlic* or 6 cloves chopped fresh garlic
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3 pounds small baby red or yellow potatoes cut in half
Nutritional Facts
Nutrition Facts
Ultimate Roasted Garlic Potatoes
Amount per Serving
Calories
216
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
461
mg
20
%
Potassium
726
mg
21
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
5
IU
0
%
Vitamin C
34
mg
41
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier clean up.
- In a small bowl, whisk mustard, vinegar, roasted garlic, olive oil, salt, and pepper until thick and well mixed.
- Place potatoes on a baking sheet. Pour mustard mixture over potatoes, mixing until the potatoes are thoroughly coated.
- Roast potatoes for 50 - 70 minutes until crispy on the outside but soft on the inside.
- Optional Roasted Garlic: Slice the top off of the head of garlic (horizontally). Set the garlic with exposed top on a piece of heavy duty aluminum foil. Generously pour about 2 tablespoons olive oil over the garlic head and then wrap tightly with foil. Place aluminum on a baking sheet or in a dish and bake in a preheated 350°F oven for about 45 minutes. When cool, squeeze out the cloves from the skin and use the cloves and accumulated oil.
