Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut the
Fingerling Potatoes (905 g)
in half lengthwise and place them on a sheet pan. Add
Extra-Virgin Olive Oil (30 mL)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (as needed)
, and the
Whole Grain Mustard (30 g)
to the potatoes, and toss well with your hands to coat.
Step 3
Roast for 30 to 40 minutes, tossing occasionally until the potatoes are tender and browned all over. Once cooked, transfer to a medium bowl.
Step 4
In a small bowl, whisk together the
Fresh Dill (2 g)
,
Fresh Parsley (6 g)
,
White Wine Vinegar (15 mL)
,
Extra-Virgin Olive Oil (15 mL)
, and
Kosher Salt (3 g)
. Pour the dressing over the hot potatoes, toss, and serve hot, warm, or at room temperature.
