What’s not to love about these absolutely amazing potatoes?! All the flavors mingle so well together and no taste nor texture is left behind. Lemony + Garlicky + Tangy + Buttery + Spicy = So So delicious! Although, technically this is a brunch/breakfast dish, it can really be enjoyed at any time of day. I seriously just had this for dinner, with sharp white cheddar cheese melted on top and a couple of heaping spoons of sour cream and a sprinkle of some scallions. And wow! Last night for dinner, the first batch I baked of these super yummy cuties, was served with perfectly cooked salmon (recipe to be posted next!). So the versatility of these roasted baby potatoes and what they can be paired with is notable!
Like with so many of my recipes, the method and technique is very important here. First envision the final taste and texture that you are striving for and then the necessary technique becomes fairly easy to understand and follow. The potatoes are first marinated in grapeseed oil, lemon juice, spicy mustard, ginger and garlic paste, Kashmiri Lal Mirch, parsley and cilantro flakes and of course the star ingredient, fresh Rosemary! This ensures a full-bodied flavor that coats not only the outer portion but also reaches the inner flesh. The goal is a perfectly soft, tender and flavorful inside so hence, we initially bake the potatoes covered with foil until almost cooked through. Then uncover, thoroughly mix, add fresh lemon slices and drizzle some additional oil and finally roast until golden and crispy. These will no doubt become your all-time favorite and a necessary brunch item!
Roasted Rosemary and Spicy Mustard Potatoes
Ingredients
- 2 lbs round baby potatoes
- ½ cup grapeseed oil
- ½ cup lemon juice *freshly squeezed or from concentrate
- ¼ cup spicy brown mustard
- 1.5 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1.5 tbsp fresh rosemary *chopped
- 2 tsp parsley flakes
- 1 tsp cilantro flakes
- 1 tsp Kashmiri Lal Mirch
- 1 tsp black pepper powder *or white pepper
- 1.5 tsp Kosher salt *or to taste
- 3 tbsp grapeseed oil *additional, as needed during roasting potatoes
- 1 lemon *sliced into circles, deseeded
Instructions
- Whisk together oil, lemon juice, ginger/garlic pastes, spices and herbs in a mixing bowl into a smooth paste.
- Rinse and pat dry baby potatoes and place in a storage container. Pour marinade over potatoes and massage well. Cover container with lid and place in fridge for at least 2 hours (preferably overnight!)
- Preheat oven to 375 degrees Fahrenheit. Place marinated potatoes in a large baking dish, preferably a ceramic dish, in a single layer. Drizzle 2 tbsp of grapeseed oil over marinated potatoes. Bake potatoes for 45 minutes, covered with aluminum foil (add a few slits in foil to allow steam to vent). Carefully remove dish from oven, uncover and thoroughly mix potatoes using a spatula. Add sliced lemons (deseeded), cover with foil again and bake for an additional 15 minutes. Now carefully remove foil, mix potatoes very well, add 1-2 tbsp more grapeseed oil as needed and mix again. Then increase oven temperature to 400 degrees Fahrenheit and continue to roast potatoes, now uncovered, for an additional 20-25 minutes (until golden and crispy).
- Pierce a fews potatoes using a fork to ensure a soft inner flesh. Carefully remove potatoes onto a serving platter and sprinkle with additional chopped rosemary and some Kashmir Lal Mirch (optional).
- Yummy, crispy, tangy, savory, spicy and buttery soft potatoes are now ready to serve. A side of salmon or grilled chicken and you have the most amazing dinner plate ever (and oh so beautiful for your eyes to feast on too!) Enjoy! Nosh Farma'aiye!