You know how it is….you get into the same old boring routines cooking the same things every week to ten days? It sure happens to me. That is when I decide to try new things. For example, last year I tried to bring one new food into the kitchen each week, just to try new things! We are fortunate in California that our produce section at the market is usually pretty full of amazing veggies and fruits so that was easy.
Recently, I started to get into the rut again. Same ol’, same ol’… so back to the market I went. I saw a mesh bag of the most adorable little “marble potatoes.” They were tiny, various colors, and I thought I had to buy them just because they were so darn cute! I didn’t know how I was going to cook them, but knew I’d figure it out! Boy, am I glad I did. These little buggers are amazing!
Garlic Rosemary Potatoes
1 lb. marble potatoes
2 1/2 Tbs. olive oil
2 1/2 Tbs. course ground mustard
2 1/2 Tbs. chopped fresh rosemary
3 large -5 garlic cloves, minced (don’t panic, it mellows in oven)
1/4 tsp freshly ground pepper
1/2 tsp. kosher salt
Boil the potatoes for about 10 minutes or until fork tender.
Preheat oven to 425 degrees.
While they are boiling, mix up the remaining ingredients in a small bowl.
Drain the potatoes well and return to pot. Add the olive oil mixture and stir well to be sure everything is toasted with all that delicious goodness in the bowl.
Put on foil lined baking sheet and bake for about 15 minutes or until they are making happy sounds in the oven . (sizzling)
Remove from oven and serve.
What do I love about this recipe? Oh. My. Gosh. I LOVE these. I’m not even a big fan of potatoes. I’m not even a big fan of rosemary. But the combination with the mustard and garlic…OUT OF THIS WORLD GOOD!
What don’t I love about this recipe? I don’t like that it only made 1 pound! (Next time I will double the recipe). I don’t like that I can’t eat them all by myself. I don’t like that I have to share them.