Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard



Posts : 17752
Thanked : 874
Join date : 2013-01-12

Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard

Post by Lobo on Mon 18 Jan 2016, 10:27 pm

Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Waxy potatoes, such as red, Yukon Gold and fingerling, the variety used here, retain their shape during roasting and have a dense, creamy texture when cooked. If you are roasting the potatoes along with meat or poultry and the oven temperature is 25°F higher or lower to accommodate the meat, the potatoes will still roast fine.

  • Printer Friendly Version

  • 628


  • 1 lb. fingerling, small red or Yukon Gold potatoes, 1 to 2 inches in diameter, unpeeled
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. whole-grain Dijon mustard
  • Kosher salt and freshly ground pepper, to taste


Preheat an oven to 400°F

If the potatoes are larger than 1 1/2 inches in diameter, cut them in half. Place them on a rimmed baking sheet and sprinkle with the rosemary. In a small bowl, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then season generously with salt and pepper. Toss to coat the potatoes evenly, then spread them out in a single layer.

Roast the potatoes, turning them 2 or 3 times, until the skins are golden and the flesh is tender when pierced with a fork, 40 to 45 minutes. Transfer the potatoes to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

    Current date/time is Sat 03 Dec 2016, 3:37 am