Roasted Fingerling Potatoes with Dijon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Save half of the potatoes for Sunday's steak hash. Ingredients:
2 1/2 pounds fingerling potatoes, cut in half lengthwise |
2 tablespoons extra-virgin olive oil, divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
1/2 teaspoon dijon mustard |
3 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 425°.
2. Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.
3. Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.
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