Ron Wilson

Ron Wilson

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Rita is picking potatoes. Check out this recipe


If you can’t get fingerlings, use new potatoes, scrubbed and quartered

1 pound Fingerling potatoes, quartered or cut in large chunks, unpeeled

Herb Crust:

2 teaspoons dried rosemary or 2 tablespoons fresh (measure fresh before mincing – you’ll want a tablespoon of minced rosemary which is plenty)

1 tablespoon stone ground or Dijon mustard

1 tablespoon olive oil

1/4 cup Panko

Salt and pepper to taste

Preheat oven to 400. Coat a sheet pan with spray.  Partially cook potatoes in boiling salted water to cover, about 10 minutes.  Drain.

Mix rosemary, mustard and oil and add potatoes, tossing to coat. Sprinkle with panko, salt and pepper.  Lightly toss so crumbs don’t get too soggy.  Put on pan and roast 30 minutes, then stir gently. Bake until golden brown on most surfaces, about 10 or more minutes.

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