Roasted Heirloom Fingerling Potatoes

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A great side for baked ham, roasted chicken or beef tenderloin.

Recipe tags: vegetable base, easy difficulty, side, vegetarian, roast

Ingredients

Quantity	Ingredient
2 lbs	heirloom fingerling potatoes
1 tsp	Better Than Bouillon^® Seasoned Vegetable Base
1 Tbsp	chipotle mustard
3 Tbsp	extra-virgin olive oil
2 tsp	freshly minced rosemary leaves
	kosher salt
	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.

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