Roasted Red Potato Skewers with Garlic and Mustard

   These savory potatoes are gobbled up fast at my house.  The delicious aroma brings everyone in the kitchen asking when dinner will be ready. I often double this recipe when guests are coming. They can be prepared up to 4 hours ahead so that all you have to do it pop them in the oven, under the broiler for 10-15 minutes and they are ready to serve.

Red Potato Skewers with Garlic and Mustard

1 ½ lbs. baby red skin new potatoes, scrubbed and halved (quartered if a little larger)
3 T olive oil
3 T Dijon Mustard
3 garlic cloves, minced
1 ½ T fresh rosemary, finely chopped
½ tsp. coarse kosher salt
½ tsp. coarsely ground pepper
6 wooden skewers, soaked for 30 minutes in water


Line baking sheet with heavy duty foil.

Cook potatoes in a large pot for boiling salted water just until tender (about 10 minutes). Drain, cool 10 minutes.

Meanwhile, whisk oil, and next 5 ingredients in a large bowl and blend.

Add potatoes to dressing and toss to coat.

red potato skewers









Thread potatoes onto skewers, cut side up. Place on prepared baking sheet. Cover, let stand at room temperature. (Skewers can be assembled up to 4 hours ahead).

Preheat broiler, position rack 6” from heat source. Broil potato skewers until browned and bubbly, turning half way through cooking time, about 10 minutes.

roasted potatoes with garlic and rosemary

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