Mustard & Herb Roasted Fingerling Potatoes
Recipe Courtesy of Barefoot Contessa
Servings 4 Servings
Ingredients
- 2 pounds fingerling potatoes
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 teaspoons whole-grain mustard such as Maille
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh parsley
- 1 tablespoon white wine or champagne vinegar
Instructions
- Preheat the oven to 400 degrees.
- 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 for 30-40 minutes, tossing occasionally, until the potatoes are tender and browned all over. Transfer to a medium bowl.
- In a small bowl, whisk together the dill, parsley, vinegar, 1 tablespoon olive oil, and ½ teaspoon salt. Toss with the hot potatoes, and serve hot, warm, or at room temperature.
