Bonnie Stern - 'Friday Night Dinners' (pg 156)

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 tbsp grainy mustard
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 clove garlic, minced
• 1 tbsp chopped fresh rosemary, or 1/2 tsp dried
• 2 lb baby Yukon Gold or other small potatoes, cut in half or in quarters
• 2 shallots, thinly sliced
• 2 tbsp chopped fresh parsley

Directions

1. In a large bowl, combine oil, mustard, salt, pepper, garlic and rosemary. Add potatoes and shallots and toss together.

   2. Spread potatoes and shallots on a parchment-lined baking sheet. Bake in preheated 425 oven for 45-60 minutes, or until lightly browned and tender.

   3. Sprinkle with parsley before serving.