Oven Roasted Potatoes with Rosemary and Mustard Sauce

I love grocery shopping more than shopping at a mall. I can spend hours roaming around in a vegetable market just looking at fresh produce and dreaming about cooking with it. On one such trip to buy fresh ginger because I am a fresh ginger chai addict, I spotted some baby potatoes, shallots and cherry tomatoes. I was possessed by their sheer cuteness and wanted to take them home; throw them all in the oven with some olive oil, salt and pepper until they were golden brown and crunchy.

This dish is really simple. If you don’t like mustard sauce, just skip it and use some extra butter or olive oil. If you cannot find baby vegetables, simply quarter the medium sized potatoes, tomatoes and onions. Make sure that you boil the potatoes in salted water and season the whole dish really well. I promise that you will love it. You can use any herbs but rosemary and potatoes is a classic combination and I am a sucker for classics. So here we go…

Ingredients:

250 gm potatoes

1 cups shallots

1 cup cherry tomatoes

4-5 cloves of garlic

Handful of fresh or dried herbs of your choice

2 tbsp butter

3 tbsp olive oil (NOT extra virgin)

Juice of 1 lemon

1 tsp sugar (white or brown)

1/4th cup mustard sauce

Salt and pepper to taste

Method:

Pre-heat the oven to 250 degree Celsius.

Boil the potatoes in salted water till they are fork tender. Do not let them become too soft else the skins will come off. We want the skins on. The skins are the best part whenever you are roasting potatoes. Adding a generous amount of salt will make sure that your final dish does not taste bland. You MUST salt the water!

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Let the potatoes cool of a bit so that they dry out and are easy to handle.

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Meanwhile…grab some shallots and remove their skins.

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Peel the garlic cloves. I would like to take this opportunity to introduce you to my mother’s garlic peeling hack. A simple trick and you will be able to peel garlic in a matter of seconds! IMG_3769

Cut the cap on the top of the garlic clove.IMG_3775

Slice the clove into half along the length. IMG_3778

That’s it!

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Peel the skin off with your hands…Done!!! IMG_3784

Mince the garlic or you can also leave the sliced cloves as is…if you like large chunks of roasted garlic. Is there anyone who does not like big chunks of roasted garlic? Could there be anyone who does not like big chunks of roasted garlic?

I adore the smell of garlic in my fingers. Am I the only one who likes their fingers smelling of garlic? Am I asking too many questions? Is it normal? Should I stop?
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Wash the cherry tomatoes and pat them dry with a paper towel.

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Grab a bunch of fresh rosemary and cut it up nice and fine. You can use dried rosemary too! You can actually use any fresh or dried herbs that you like.

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Eet ees time to make the dressing…

Throw the butter in a mixing bowl

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Pour in the olive oil

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Throw in the rosemary. Can I change my name to Rosemary? I want to be called Rosemary!IMG_3835

Add the salt

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Squeeze the juice of lemon into the dressing. Don’t be shy. The sweetness of the shallots and the tartness of lemon will balance out each other!

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THIS IS MY FAVOURITE PART OF THE RECIPE…hehehehe

Throw in the mustard sauce. You can use Dijon mustard or English mustard.
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Mix everything around and add a tsp of sugar. If you don’t have brown sugar, you can use any sugar that you have in your pantry.IMG_3864

Throw in the garlicIMG_3870

And the pepper for some heat. Taste the dressing and adjust the seasoning as per your liking.  Try not to eat the whole thing with a spoon. It was hard for me. I eat mustard sauce straight out of the jar.

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Grease a baking pan large enough to lay all the potatoes. IMG_3877

Smash the potatoes using a forkIMG_3879

Season with salt and pepperIMG_3892

Brush the potatoes generously with the dressing.IMG_3893

Throw in  the shallots and tomatoes.IMG_3909

Mix everything around. I did not want to coat the shallots and tomatoes too much with the sauce. Add some more salt and pepper. This dish is all about salt and pepper, else it can be bland.IMG_3914

Bake for 35- 40 minutes until golden and crunchy. IMG_3918

Serve as a side with grilled chicken or rice. Frankly, I ate it just like that! It was yummy!!!IMG_3923

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Author:Yeshi

Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

3 Responses to “Oven Roasted Potatoes with Rosemary and Mustard Sauce”

  1. Namrata Uchil
    March 8, 2014 at 4:21 pm #

    It was Yummy…. I ate it…. :)

  2. Shilpi
    April 22, 2014 at 4:07 am #

    Hey!! Tomatoes is a good idea .. never thought of that.. Brings color to the whole dish.. SHall try and update!!

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