Roasted Potatoes with Cheese, Dill & Dijon
Author: Maryann Ridini Spencer
Recipe type: Appetizer
- 5-6 small red Idaho potatoes, sliced into small circles
- fresh rosemary sprigs
- garlic salt and pepper
- extra virgin olive oil
- canola spray
- fresh dill sprigs
- Classic Jarlsberg Cheese, cut into cubes (enough cubes for all the potato rounds)
- decorative toothpicks
- Preheat oven to 425 degrees F.
- On a cookie sheet or small roasting pan, drizzle olive oil over the bottom of the pan.
- Cut potatoes into small rounds.
- Place potatoes on the greased pan.
- Sprinkle Fresh rosemary sprigs on top of the potatoes.
- Sprinkle garlic salt and pepper over the potatoes.
- Spray canola oil over potatoes.
- Bake potatoes in the oven for approximately 25 minutes (or until golden brown).
- When potatoes are done, let them cool just a bit, then place them on a pretty plate.
- With a knife, spread a little bit of Dijon mustard over the potato tops.
- Add dill sprigs to the tops of the potatoes.
- Add a cube of Jarlsberg cheese on each potato round.
- Place a decorative toothpick in the center of each round.
Note: Serve this appetizer hot or cold. If you’d like to warm them, warm them up in the oven or microwave before adding the toothpicks.
Recipe by at https://maryannridinispencer.com/roasted-potatoes-with-cheese-dill-dijon/
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