Rosemary-Crusted Potatoes

By kimvess

Ingredients

• 1 1/2 lb. small red-skinned or Yukon gold potatoes, quartered
• 2 Tbsp. minced fresh or 2 tsp. dried rosemary
• 1 Tbsp. stone-ground Dijon mustard
• 1 Tbsp. olive oil
• 1 ⁄4 cup panko bread crumbs
• 1 ⁄2 tsp. kosher salt
• 1 ⁄4 tsp. black pepper

Preparation

Step 1

Preheat oven to 400°. Coat a shallow baking dish or pan with nonstick spray.

Partially cook potatoes in boiling salted water to cover, about 10 minutes; drain.

Mix rosemary, Dijon, and oil in a bowl. Add potatoes; toss to coat. Sprinkle potatoes with panko, salt, and pepper. Place potatoes in prepared dish; roast 30 minutes, then stir gently. Continue roasting potatoes until golden brown on most surfaces, 10–15 minutes more.

Nutrition Information
Per serving: 117 cal; 5g total fat (1g sat); 0mg chol; 193mg sodium; 27g carb; 2g fiber; 4g protein