Mustard and rosemary roasted potatoes from Cooking New American: How To Cook The Food You Love To Eat by Fine Cooking Magazine and Fine Cooking Editors

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Notes about this recipe

  • chawkins on May 24, 2013

    Also in Fine Cooking special issue Comfort Food 2005, pg 89. Very good, the flavors of the mustard, rosemary and garlic were well balanced; the potatoes were crusty on the outside and creamy on the inside.

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