I’m on a bit of a rosemary kick lately.

Partly because it’s the only herb that is actually still alive on my front porch, partly because come the cooler weather, rosemary trumps basil as my favorite herb and I start putting it in everything.

I understand that people either love or hate it, but I’m a lover. It’s all the smells of the holidays in a cute little green sprig.

As the weather gets cooler, I stop wanting quinoa and “healthy” grains alongside my meal and crave warm hearty dishes instead.

Is there anything more comforting and warm than roasted potatoes?

I think not.

Usually, roasted potatoes in my family means a hefty amount of butter to coat and crisp them up.

Now, there’s nothing wrong with some butter but if I’m going to eat potatoes for the next 6 months while in hibernation over here, I want to at least attempt to make them waistline friendly.

Mustard and rosemary are the perfect combination for these red potatoes that will still keep your taste buds intrigued.