Rosemary White-Wine Roasted Potatoes
These rosemary-scented roasted potatoes are infused with white wine and Dijon mustard, delivering an irresistible blend of tangy and savory flavors.
Equipment
- 8-inch square baking dish
- knife
- Cutting board
- aluminum foil
Ingrediënten
- 2 cloves garlic grated
- ½ teaspoon ground pepper to taste
- 1 teaspoon coarse sea salt
- 1 teaspoon dried rosemary crumbled
- ¼ cup 60 ml dry white wine
- 1 tablespoon 15 ml white wine vinegar
- 1 tablespoon 15 g Dijon mustard
- 2 tablespoons 30 ml extra-virgin olive oil
- 1¼ pounds 567 g baby Yukon potatoes, scrubbed clean, unpeeled, and halved
- 1 red onion cut into wedges
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- In an 8-inch square baking dish, combine the garlic, pepper, salt, rosemary, wine, vinegar, mustard, and olive oil, stirring to mix well.
- Add the halved potatoes and onion wedges to the dish, tossing to coat them in the mixture.
- Cover with foil and bake for 30 minutes.
- Remove the foil, stir the potatoes, and bake for an additional 20 to 25 minutes, or until golden brown and fork-tender.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Chardonnay to complement the richness of the potatoes and the acidity of the white wine in the recipe.
Pair with a crisp Chardonnay to complement the richness of the potatoes and the acidity of the white wine in the recipe.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 7 g | Sugar: 4 g | Salt: 1 g
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