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RECIPE
8 INGREDIENTS4 STEPS40MIN

Mustard & Herb Roasted Fingerling Potatoes

4.5
2 Ratings

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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.
40MIN
Total Time
30MIN
Active Time

LideyLikes

Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Extra-Virgin Olive Oil , divided
1/2 Tbsp
Kosher Salt , divided
1/4 tsp
Freshly Ground Black Pepper
2 Tbsp
Whole Grain Mustard
2 Tbsp
Minced  Fresh Dill
2 Tbsp
Minced  Fresh Parsley
1 Tbsp
White Wine Vinegar
or Champagne Vinegar

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Nutrition Per Serving

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CALORIES
354
FAT
23.1 g
PROTEIN
4.8 g
CARBS
32.1 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
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 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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Nutrition Per Serving
Calories
354
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
32.1 g
12%
Fiber
3.2 g
11%
Sugars
0.0 g
--
Protein
4.8 g
10%
Sodium
1367.5 mg
59%
Vitamin D
--
--
Calcium
2.9 mg
0%
Iron
2.4 mg
13%
Potassium
11.3 mg
0%
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