Roasted herb mustard potatoes

These garlicky, herb and mustard roasted potatoes are baked to crispy perfection. This Whole30 and paleo side dish takes just minutes to throw together for an easy weeknight dinner and are delicious enough to be a crowd pleaser at any holiday meal. 

1–1.5 lbs small potatoes (fingerling, golden, cut length wise peeled or unpeeled
3 tbsp ghee
2 tbsp stone ground mustard (the grainy variety)
2 tsp minced garlic
1.5 tbsp fresh minced rosemary or 2 tsp dried rosemary
3/4 tsp salt
1/2 tsp pepper
1/8 cup chopped fresh parsley

Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper
Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl

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