For those who made their guesses on previous post regarding Frank and Ken’s age, here is the answer. Frank is 80+ and Ken is 90, can you believe it. They are just amazing seniors with an active lifestyle.
Back to the kitchen, Helmut with the help of Stella made this Mustard and Rosemary Roasted Potatoes on skewers. Stella offers her help as the kitchen is short of a member that day.
This extremely simple, but oh-so-delicious potato side dish makes a great pick-up appetizer when threaded onto wooden skewers.
- 1/3 cup plus 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 3/4 teaspoon salt
- freshly ground black pepper
- 2 lbs. small new potatoes, halved (or quartered if large)
- 24 wooden skewers, optional
This recipe serves 4 to 6 as a side dish, or 8 to 12 as an appetizer.
|Heat the oven to 400F.
Submerge skewers in a bowl of water to prevent them from burning when roasted.
In a large mixing bowl, whisk together the mustard, olive oil, garlic and rosemary.
Season with salt and pepper.
|Add the potatoes and toss to coat.
|If making appetizer skewers, place 3 potato halves, cut side down, on a clean work surface. Firmly grasping a wooden skewer, impale a potato half, then use your hands to push and twist it halfway down the skewer. Repeat until all 3 pieces are skewered. Place on a parchment-lined baking sheet; repeat with the rest of the potatoes. Roast for 50 minutes, or until crusty outside and tender within, turning once.If simply making a side dish, simply dump the potatoes onto a large baking sheet lined with parchment paper and spread them in a single layer. Roast, tossing with a spatula a few times, for 50 minutes.Helmut and Stella, thank you for making this delicious Mustard and Rosemary Roasted Potatoes on Skewers.