This recipe is a nice change from mashed or baked potatoes. It has a rich flavor and is very easy to make. With a salad on the side this makes a quick tasty meal. Green beans and cauliflower go well with mustard dishes.
6 Servings
1-1/2 pounds small-red skinned potatoes (about 1 to 1-1/2 inches in
diameter), scrubbed, halved
3 tbs olive oil
3 tbs Dijon mustard
3 garlic cloves, minced
1-1/2 tbs finely chopped fresh rosemary*
1/2 tsp coarse kosher salt
1/2 tsp ground black pepper
6 metal skewers or wooden skewers soaked in water 30 minutes
Line baking sheet with heavy-duty foil. Cook potatoes in large pot of
boiling salted water just until tender when pierced with sharp knife
about 10 minutes. Drain; cool 10 minutes.
Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
Add potatoes to dressing and toss to coat. Thread potatoes onto
skewers, cut side up. Place on prepared baking sheet. (Skewers can
be assembled 4 hours ahead. Cover and let stand at room temperature.)
Preheat broiler, positioning rack 6 inches from heat source. Broil
potato skewers until browned and bubbly, turning halfway through
cooking time, about 10 minutes total.
Recipe from Bon Appetit, August 2003
Note: Herb ratio - one third dry to one fresh
Cooking, like any other art or craft, should have the proper tools.
Using a whisk rather than a fork to mix dressings blends ingredients
much better. I buy many of my gadgets from thrift shops or garage
sales when they look unused. But many are inexpensive if bought new.
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