Brandy, Mustard and Herb Roasted Potatoes  
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These brandy, mustard and herb roasted potatoes take normal roasted potatoes to a whole new level.
Ingredients
  • 2 large potatoes
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh sage 
  • 1 clove garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon brandy 
  • Sea salt and freshly ground pepper pepper
Instructions
  1. Preheat the oven to 425°(218°). Line a baking sheet with parchment paper. 
  2. Peel the potatoes and dice them in cubes. The smaller you cut the crunchier they’ll be. I like them sugar cube size pieces, but each to his own. 
  3. Soak the chopped potatoes in a large bowlful of water. Change the water at least 2-3 times. 
  4. In a small bowl combine the rosemary, oregano, sage, garlic,  extra virgin olive oil, dijon mustard, brandy, course salt and pepper. 
  5. Drain the potatoes and return them to the bowl. Pour the sauce of the potatoes and use your hands to cover them completely. Don’t be afraid to get them dirty. 
  6. Drop the potatoes by the handfuls on the baking sheet and spread them out so they are in a single layer. Use two baking sheets if needed. 
  7. Bake for 30-35 minutes turning the potatoes at least once. Serve warm. 
  8. *I forgot to add fresh thyme so you can throw a tablespoon or two in the sauce if you want to.
  9. **If your potatoes haven’t turned a nice golden brown, turn on your broiler for a few minutes but be sure to watch them so they don't burn.
Recipe by Italicana Kitchen at https://italicanakitchen.com/brandy-mustard-herb-roasted-potatoes/