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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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    Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard

    Lobo
    Lobo
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    Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard Empty Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard

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

    Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard Img31l
    Herb-Roasted Fingerling Potatoes with Whole-Grain Mustard
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    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.






    • 628

    Ingredients:


    • 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

    Directions:

    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 Wed 20 Nov 2024, 10:36 am