Ingredients
- 1–1.5 lbs small potatoes (fingerling, golden, cut length wise peeled or unpeeled
- 3 tbsp ghee
- 2 tbsp stone ground mustard (the grainy variety)
- 2 tsp minced garlic
- 1.5 tbsp fresh minced rosemary or 2 tsp dried rosemary
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/8 cup chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. and spray a baking sheet with oil or line with parchment paper
- Stir ghee, mustard, garlic, rosemary, salt and pepper together to combine in a bowl
- Add potatoes and stir to coat evenly with the mustard mixture
- Arrange coated potatoes on the baking sheet, cut side down and bake for 15 minutes.
- Remove from oven, flip and place back in oven for an additional 15 minutes until the potatoes are tender and slightly crispy
Find it online: https://www.wholekitchensink.com/mustard-potatoes/