Baby Red Potatoes with Rosemary and Garlic Butter

1. 1

   Position the oven racks so that they are evenly spaced.

2. 2

   Preheat the oven to convection roast at 450F.

3. 3

   Cover a shallow-rimmed pan with foil and coat with nonstick spray.

4. 4

   In a large bowl, toss the potatoes with the olive oil, butter, garlic, rosemary, thyme, salt, and pepper.

5. 5

   (The potatoes can be prepared to this point several hours in advance if they are not cut.)

6. 6

   Put them into the prepared pan, leaving a little space between each potato, and roast in the center of the oven for 20 minutes, until the potatoes are tender and browned.

7. 7

   Preheat the oven and prepare a baking pan as directed above.

8. 8

   Combine 1/4 cup Dijon mustard, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/8 teaspoon cayenne pepper in a large bowl.

9. 9

   Add 12 scrubbed and halved baby red potatoes (or 6 scrubbed and quartered larger red potatoes) and toss to coat the potatoes evenly.

10. 10

    Put the potatoes into the prepared pan, leaving a little space between each potato.

11. 11

    Roast for 20 to 25 minutes, until browned and fork-tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.