Dijon Rosemary Roasted Potatoes

When we were in Rome this past summer, we ate at this restaurant that served small, cubed roasted potatoes with our meal. I usually make mine a little larger but figured I'd try something new. These were so easy and my youngest one loved them because they were already bite sized. 

Dijon Rosemary Roasted Potatoes
6 Russet Potatoes, peeled and chopped into 1" cubes
3 tbsp. Extra Virgin Olive Oil
1 tbsp. Fresh Rosemary
1 tbsp. Dijon Mustard
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper


In a bowl, whisk together the oil, rosemary, mustard, salt and pepper. Add in the chopped potatoes and coat well. Place on a baking sheet and bake at 425 degrees for 30-35 minutes until well browned, turning halfway through cooking time. Serves 4


Points+=8


Enjoy!

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