Tender and flavorful roasted potatoes with rosemary, white wine, and Dijon mustard—perfect as a side dish or centerpiece for any meal.
Rosemary White-Wine Roasted Potatoes
Tender and flavorful roasted potatoes with rosemary, white wine, and Dijon mustard—perfect as a side dish or centerpiece for any meal.
Equipment
- Baking dish (8-inch/20-cm square)
- aluminum foil
- oven
Ingredients
- 2 cloves garlic grated
- ½ teaspoon ground pepper to taste
- 1 teaspoon coarse sea salt
- 1 teaspoon dried rosemary crumbled
- ¼ cup 60 ml dry white wine
- 1 tablespoon 15 ml white wine vinegar
- 1 tablespoon 15 g Dijon mustard
- 2 tablespoons 30 ml extra-virgin olive oil
- 1¼ pounds 567 g baby Yukon potatoes, scrubbed clean, unpeeled, and halved
- 1 red onion cut into wedges
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Combine the garlic, pepper, salt, rosemary, wine, vinegar, mustard, and olive oil in an 8-inch (20-cm) square baking dish.
- Stir until well combined.
- Add the halved potatoes and onion wedges to the dish, tossing them to coat evenly with the mixture.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and gently stir the potatoes and onions.
- Return the dish to the oven and bake uncovered for an additional 20 to 25 minutes, or until the potatoes are golden brown and fork-tender.
Notes & Wine Advice
Serving Tip
Serve these potatoes with roasted chicken, grilled fish, or as a stand-alone vegetarian dish with a fresh green salad.Wine Advice
Pair with a crisp dry white wine like Sauvignon Blanc or Pinot Grigio.Nutrition values
Calories: 175 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 6 g | Sugar: 2 g