Roasted Rosemary Mustard Potatoes

Now that summer is in full-swing, it’s funny how potatoes seem to make an appearance at almost every gathering.  From potato chips to potato salad, this simple tuber is an all-star spud that demands attention.  Although, I love a good traditional style potato salad, today I’m offering you an upgrade of sorts.  Our Roasted Rosemary Mustard Potatoes are definitely a showstopper and winner in my book for both presentation and taste.  We’ve combined whole-grain mustard, rosemary, and yellow onions for a crispy potato dish with just the right bite and crunch. Delicious!

Whole Grain Mustard and Maple Sauce:

This simple sauce is perfect as a dip for any roasted potatoes, but can also be used as a topping for your favorite burger.

• 1/4 cup whole-grain mustard
• 3 tablespoons maple syrup
• 1 tablespoon balsamic vinegar 
• 1 small clove pressed garlic

Who knew potatoes could be healthy?  Yep – it’s true!  

The surprising benefits of (non-fried) potatoes:

• Natural source of iodine if eaten with the skins (iodine is responsible for regulating the thyroid)
• Rich in vitamin B6 and potassium
• Rich in vitamin C 

Roasted Rosemary Mustard Potatoes
2015-06-17 10:54:33
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Ingredients
1. 2-3 pounds Yukon Gold potatoes
2. 1 yellow onion, sliced into half moons
3. 2 tablespoons extra-virgin olive oil
4. 2 tablespoons balsamic vinegar
5. 2-3 tablespoons whole-grain mustard (I used 3 tablespoons, however if you're not a big fan of the strong bite of whole-grain mustard, use 2 tablespoons instead)
6. 1-2 cloves garlic, passed through garlic press
7. Juice of about 1/2 lemon (about 1 tablespoon)
8. 2 tablespoons chopped fresh rosemary
9. 1 teaspoon Himalayan sea salt (or to taste)
10. 3/4 teaspoon fresh cracked pepper (or to taste)
Instructions
1. Preheat oven to 425 degrees F.
2. Wash potatoes, making sure all dirt and debris is removed.
Prep
1. Cut potatoes into bite-size pieces. I'm a little rustic (aka: hurried) and left my potatoes a little on the large side.
2. Cut onion into half moons.
3. Using a large bowl, combine prepared potatoes and onions.
4. Using a small bowl, combine olive oil, balsamic vinegar, whole-grain mustard, pressed garlic, rosemary, and lemon juice. Whisk until well combined.
5. Pour mustard mixture over potatoes and onions. Toss until well coated.
Notes
1. vegan, gluten-free, dairy-free, soy-free
2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
By Kris Kelly
https://goofyfootfoods.com/