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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 12 baby red potatoes, halved, or 6 larger potatoes, quartered
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black peppercorns
Method
- Position the oven racks so that they are evenly spaced.
- Preheat the oven to convection roast at 450F.
- Cover a shallow-rimmed pan with foil and coat with nonstick spray.
- In a large bowl, toss the potatoes with the olive oil, butter, garlic, rosemary, thyme, salt, and pepper.
- (The potatoes can be prepared to this point several hours in advance if they are not cut.)
- Put them into the prepared pan, leaving a little space between each potato, and roast in the center of the oven for 20 minutes, until the potatoes are tender and browned.
- Preheat the oven and prepare a baking pan as directed above.
- Combine 1/4 cup Dijon mustard, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/8 teaspoon cayenne pepper in a large bowl.
- Add 12 scrubbed and halved baby red potatoes (or 6 scrubbed and quartered larger red potatoes) and toss to coat the potatoes evenly.
- Put the potatoes into the prepared pan, leaving a little space between each potato.
- Roast for 20 to 25 minutes, until browned and fork-tender.
