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–+ servings

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.
Couverts4
Preparation 10 minutes
Preparation time:55 minutes
Deel op Facebook Print Recipe

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
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Course; Main Course / Side Dish / Vegetables
Cuisine; International
Diets; Gluten-Free / Halal / Kosher / Lactose Free / Vegan / Vegetarian