Okay, so this makes a lot of spuds. What can I say? You might as well cause they go fast.
Serves 8 easy
3-4 Tbsp Extra Virgin Olive Oil*
3-4 Tbsp Whole Grain Dijon Mustard*
2 Tbsp Honey
2 Tbsp Chopped Fresh Rosemary Plus More For Garnish
Sea Salt, To Taste
*I like more of a mustard flavor and less oil so using 3 tbsp EVOO and 3-4 tbsp Dijon puts this dish more into balance for my preference. However, for that subtle mustard flavor, use only 3 tbsp of the Dijon.
**Be sure to keep an eye on the potatoes while they cook as oven types and temperatures vary widely and you wouldn’t want to burn these lovelies.
Preheat oven to 425°F
Wash potatoes thoroughly. Cut each potato in half and then each half into four (for a total of 8 pieces per potato). This will give you nice, chunky pieces but you could cut them smaller, if you prefer. Just note that smaller pieces may cook more quickly so keep an eye on them! Place washed and cut potatoes in a bowl large enough to accommodate hand-mixing.
Meanwhile, in a small bowl, whisk together honey-Dijon glaze ingredients: olive oil, mustard, honey, rosemary and sea salt.
Pour Honey-Dijon glaze over potatoes and, using your hands, massage the glaze into the potatoes making sure they are well coated.
Place coated potatoes in a baking dish large enough to accommodate size or onto a large cookie sheet making sure to scoop up all of the glaze with them. Bake on the top rack in the oven for approximately 35 minutes (depending on your oven) until potatoes have softened and are beginning to take on a nice roasted color. Make sure to give the potatoes a flip or a shake once or twice during the roasting process.
Depending on the final color of your potatoes, you can turn the broiler on and allow potatoes to sit for another 2-5 minutes (be sure to watch them!) until they have achieved that dynamite golden hue. Allow potatoes to cool. Plate and garnish with a few additional sprigs of rosemary, as desired.