A delightful twist on classic roasted potatoes, infused with aromatic herbs and a tangy mustard crust.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and helps achieve a crispy texture.
Wash the potatoes thoroughly and cut them into halves or quarters, depending on their size.
Cutting the potatoes uniformly ensures they cook evenly.
Par-boil the potatoes in salted water for 5 minutes, then drain and let them dry.
Drying the potatoes after boiling helps them roast better.
In a large bowl, mix the olive oil, mustard, sea salt, black pepper, and chopped rosemary.
Mixing the seasoning beforehand ensures even coating on the potatoes.
Add the potatoes, shallots, and garlic to the bowl and toss until everything is well coated.
Toss gently to avoid breaking the potatoes.
Spread the mixture evenly on a roasting tray.
Avoid overcrowding the tray to allow proper roasting.
Roast in the preheated oven for 35-40 minutes, turning occasionally, until golden and crispy.
Turning the potatoes ensures even browning.
Serve hot as a side dish with your favorite main course.
Garnish with a sprinkle of fresh herbs for added aroma and presentation.
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