Rosemary Dijon Roasted Baby Potatoes
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Prep Time
10 minutes
Cook Time
15 minutes
Our Rosemary Dijon blend and potatoes are culinary soul mates. With an herbaceous and tangy flavor profile, shake some Rosemary Dijon on oiled up taters - or you can always just add some into mashed potatoes - either way you're going to get next-level flavors and your new favorite side dish. Add these roasted crispy taters upon a bed of seasoned whipped ricotta and you've got yourself a winner.
Want take a sensory deep dive of Rosemary Dijon? Check out our Flavor Report with pairing recs and ways to layer the flavor.Author: Chef Ryan Wiebe
Ingredients
- 2 pounds of baby potatoes
- 1 cup ricotta
- 2-3 tablespoons Spiceology Rosemary Dijon
- Green onions (optional)
- Lemon zest
- Olive oil, as needed
- Salt and pepper, as needed
Directions
- Boil potatoes in salted water until just tender.
- Whip ricotta in a stand mixer or with a hand mixer, adding salt, pepper and olive oil until it comes together, about 1-2 minutes. Fold in green onions or chives, if using.
Put boiled potatoes onto a sheet pan with parchment, season with olive oil and Rosemary Dijon and roast in the oven at 400°F for 10 minutes until crispy.
- Plate with ricotta then adding potatoes on top, finish with lemon zest and enjoy!
