Yield: 4 servings
Ingredients:
1–1.5 lbs small potatoes (fingerling, golden, cut length wise peeled or unpeeled
3 tbsp ghee
2 tbsp stone ground mustard (the grainy variety)
2 tsp minced garlic
1.5 tbsp fresh minced rosemary or 2 tsp dried rosemary
3/4 tsp salt
1/2 tsp pepper
1/8 cup chopped fresh parsley
Directions:
- Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper
- Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl
- Add potatoes and stir to coat evenly with the mustard mixture
- Arrange coated potatoes on the baking sheet, cut side down and bake for 15 minutes.
- Remove from oven, flip and place back in oven for an additional 15 minutes until the potatoes are tender and slightly crispy.