Roasted Rosemary and Spicy Mustard Potatoes
Here is another version of my all time favorite brunch item, roasted potatoes, remixed! I actually marinate these adorable baby potatoes overnight with all the oh so yummy seasonings and flavors including spicy brown mustard, lemon juice, fresh rosemary, cilantro and parsley flakes, some fresh ginger/garlic paste (of course!), and a dash of Kashmiri Lal Mirch. Whisk it all together, pour it on top of the potatoes and let the flavors mingle! Roast until tender on the inside and perfectly crispy on the outside and you will fall in love-with roasted potatoes-yet again!
Servings: 6
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!