Herb Roasted Fingerling Potatoes With Whole Grain Mustard Recipes
MUSTARD AND HERB ROASTED FINGERLING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
- Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
- Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
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MUSTARD & HERB ROASTED FINGERLING POTATOES RECIPE
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4.7/5 (3)Total Time 40 minsCuisine AmericanCalories 88 per serving
- Cut the Fingerling Potato (2 pound) in half lengthwise and place them on a sheet pan. Add Extra-Virgin Olive Oil (2 tablespoon), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), and the Whole Grain Mustard (2 tablespoon) to the potatoes, and toss well with your hands to coat.
- Roast for 30 to 40 minutes, tossing occasionally until the potatoes are tender and browned all over. Once cooked, transfer to a medium bowl.
- In a small bowl, whisk together the Fresh Dill (2 tablespoon), Fresh Parsley (2 tablespoon), White Wine Vinegar (1 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), and Kosher Salt (1/2 teaspoon). Pour the dressing over the hot potatoes, toss, and serve hot, warm, or at room temperature.
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