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Mustard & Rosemary Roasted Potatoes

Molly Stevens
  • minutes
  • Serves

INGREDIENTS

2 cloves

Garlic

2 lb

Potatoes, red

1 tbsp

Rosemary, fresh

1/3 cup

Dijon mustard

1

Black pepper, Freshly ground

1 tsp

Salt, coarse

1/4 cup

Olive oil

1 tbsp

Dry vermouth or other dry white wine