Rosemary Dijon Roasted Baby Potatoes
Chef Ryan Wiebe
4
10 minutes
15 minutes
Modern American
Side dish
Our Rosemary Dijon blend and potatoes are culinary soul mates. With an herbaceous and tangy flavor profile, shake some Rosemary Dijon on oiled up taters - or you can always just add some into mashed potatoes - either way you're going to get next-level flavors and your new favorite side dish. Add these roasted crispy taters upon a bed of seasoned whipped ricotta and you've got yourself a winner.
Ingredients
- 2 pounds of baby potatoes
- 1 cup ricotta
- 2-3 tablespoons Spiceology Rosemary Dijon
- Green onions (optional)
- Lemon zest
- Olive oil, as needed
- Salt and pepper, as needed
Directions
- Boil potatoes in salted water until just tender.
- Whip ricotta in a stand mixer or with a hand mixer, adding salt, pepper and olive oil until it comes together, about 1-2 minutes. Fold in green onions or chives, if using.
Put boiled potatoes onto a sheet pan with parchment, season with olive oil and Rosemary Dijon and roast in the oven at 400°F for 10 minutes until crispy.
- Plate with ricotta then adding potatoes on top, finish with lemon zest and enjoy!
Recipe Products
Blend
Rosemary Dijon Seasoning
Key Ingredients
Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder