White Wine Rosemary Potatoes
White Wine Rosemary Potatoes are oven-roasted with red onion, garlic, Dijon mustard, and a tangy white-wine dressing. They develop tender centres and golden edges, making them a flavourful vegan side dish.
Equipment
- aluminum foil
- Baking Dish, 8-Inch Square
- Silicone spatula
- Whisk
Ingredients
- For the White-Wine Dressing
- 2 cloves Garlic grated
- ½ teaspoon Black Pepper freshly ground
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Dried Rosemary crumbled
- ¼ cup Dry White Wine
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Dijon Mustard
- 2 tablespoons Extra-Virgin Olive Oil
- For the Potatoes
- 1¼ pounds Baby Yukon Gold Potatoes scrubbed and halved
- 1 medium Red Onion cut into wedges
Instructions
- For the White-Wine Dressing
- Preheat the oven to 400°F (200°C).
- Place the garlic, black pepper, sea salt, rosemary, white wine, white wine vinegar, Dijon mustard, and olive oil in an 8-inch square baking dish.
- Whisk until thoroughly combined.
- For the Potatoes
- Add the halved potatoes and red onion wedges to the baking dish.
- Toss until everything is evenly coated with the dressing.
- Arrange the potatoes cut-side down when possible.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Carefully remove the aluminum foil.
- Stir the potatoes and onions gently.
- Return the uncovered dish to the oven.
- Roast for another 25 minutes until the potatoes are golden and fork-tender.
- Let the potatoes stand for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve these potatoes with roasted chicken, grilled fish, steak, pork tenderloin, or vegetable sausages. For a vegan main course, combine them with a green salad, roasted vegetables, and cooked lentils or chickpeas.Recipe Notes
Choose small potatoes of a similar size so they cook evenly. Arrange the cut surfaces against the baking dish when possible to encourage browning. Covering the dish during the first stage traps steam and softens the potatoes before the uncovered roasting stage creates golden edges.Variations
Replace rosemary with thyme, oregano, or Italian seasoning. Add carrots, parsnips, fennel, mushrooms, or bell peppers. Shallots can replace the red onion. For an alcohol-free version, replace the white wine with an equal amount of vegetable broth.Storage and Reheating
Refrigerate leftovers in a covered container for up to three days. Reheat them uncovered in a 375°F (190°C) oven or air fryer until hot and crisp. Microwave reheating is faster but produces softer potatoes.Wine Advice
Serve the same dry Sauvignon Blanc used for cooking alongside the meal. A crisp Pinot Grigio also complements the mustard, rosemary, garlic, and red onion.Nutrition values
Calories: 195 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 630 mg | Sugar: 3 g