I love potatoes! There, I said it. Especially heading into the winter season. I just love how they are versatile in so many dishes. I especially love baby potatoes since they are so easy to cook with, whether for a salad (warm or cold), in a roast or a side dish like this recipe.

In the colder months, many of us fall into a cooking rut (including myself), so I decided to do another perfect side dish for those colder months. This time I used Smak Dabs‘ Canadian Maple gourmet mustard. It was the perfect addition and also love how grainy it was. This mustard uses Quebec maple syrup and prairie-grown mustard seeds. Make sure to check out their website to find out where their products are available as well as some other delicious recipes.


INGREDIENTS:

  • 3 cups of baby potatoes, halved

  • 2 tbsp of Smak Dab’s Canadian Maple Mustard

  • 3 tbsp of olive oil

  • 1 tbsp of fresh rosemary, coarsely chopped

  • 2 garlic cloves, minced

  • 1 tbsp of lemon zest

  • salt & pepper to taste

DIRECTIONS:

  1. Preheat your oven to 425 F.

  2. In a large mixing bowl, add your mustard, olive oil, minced garlic, chopped rosemary, salt and pepper. Mix well.

  3. Add your halved potatoes and toss to get them well coated.

  4. Place potatoes on a baking sheet in an even layer. Roast for 15 minutes.

  5. Pull out of the oven and flip potatoes. Sprinkle with lemon zest and return to oven for another 10-15 minutes (or until tender on the inside).

  6. Serve out of the oven.

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