Roasted Heirloom Fingerling Potatoes

25 Min.
25 Min.
6
Ingredients
2
pounds heirloom fingerling potatoes
2 pounds heirloom fingerling potatoes
1
teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
1
tablespoon chipotle mustard
1 tablespoon chipotle mustard
3
tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
2
teaspoons freshly minced rosemary leaves
2 teaspoons freshly minced rosemary leaves
kosher salt
kosher salt
coarsely ground black pepper
coarsely ground black pepper
Directions
  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray; set aside.
  2. Rinse and cut potatoes in half lengthwise; set aside in a large bowl.
  3. In small bowl, add Vegetable Base and chipotle mustard, whisk until combined. Gradually add olive oil and whisk until incorporated. Pour over potatoes and toss to coat. Sprinkle with minced rosemary and toss to coat.
  4. Evenly spread potatoes on prepared baking sheet. Lightly season with salt and pepper.
  5. Roast in oven until fork tender, about 20-25 minutes, turning potatoes a couple of times while roasting to ensure that they are nicely browned.
This is a great side for baked ham, roasted chicken or beef tenderloin

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