Garlic Roasted Red Potatoes


Garlic Roasted Red Potatoes

2 pounds of baby red potatoes
1 whole head of Garlic-roasted
Sea Salt & Pepper
1 small onion chopped small
Olive oil
4 to 5 fresh rosemary sprigs
3 Tablespoons Maille Dijon Traditional Mustard
4 & ½ tsp Aceto Balsamico (Balsamic Vinegar)

Step 1: Peel garlic and place all the cloves in parchment paper or tin foil fold and cover place on a bakers sheet and cook in the oven at 400* for about 20 minutes or until garlic turns a medium brown. Pull from the oven and place in a bowl mix in onion, oil, salt and pepper.

Step 2: Wash off potatoes and cut in half put into the bowl with garlic and toss them through. Spread potatoes onto a bakers sheet and add rosemary sprigs on the top and cook in a preheated 450* oven for 15 minutes. 

Step 3: While the potatoes cook in the same bowl combine balsamic vinegar and Dijon mustard.

Step 4: Pull potatoes from the oven after cooking for 15 minutes take off rosemary, place in bowl and coat the potatoes with mustard and vinegar then place back on bakers sheet and cook another 10 minutes.


Step 5: Place in a dish and top with the rosemary to make it pretty.

*My kids like ketchup on theirs. 

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