People go crazy for these potatoes. The crispy exterior and creamy inside of roasted fingerlings is heaven on its own, but toss the hot potatoes with fresh dill, parsley, and a little bit of vinegar and you may never eat potatoes any other way again. Seriously.
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
Whole Grain Mustard
White Wine Vinegar
or Champagne Vinegar
Preheat the oven to 400 degrees F (200 degrees C).
Fingerling Potatoes (6 cups)
in half lengthwise and place them on a sheet pan. Add
Extra-Virgin Olive Oil (2 Tbsp)
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/4 tsp)
, and the
Whole Grain Mustard (2 Tbsp)
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 Tbsp)
Fresh Parsley (2 Tbsp)
White Wine Vinegar (1 Tbsp)
Extra-Virgin Olive Oil (1 Tbsp)
Kosher Salt (1/2 tsp)
. Pour the dressing over the hot potatoes, toss, and serve hot, warm, or at room temperature.
Nutrition Per Serving
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