Mustard & Herb Roasted Fingerling Potatoes

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.

Total Time

40min

4.7

3 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

6 cups

Fingerling Potatoes

•

3 Tbsp

Extra-Virgin Olive Oil , divided

•

2 tsp

Kosher Salt , divided

•

as needed

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

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Cut the 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 (as needed) , 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) , and Kosher Salt (as needed) . Pour the dressing over the hot potatoes, toss, and serve hot, warm, or at room temperature.

Nutrition Per Serving

CALORIES

354

FAT

23.1 g

PROTEIN

4.8 g

CARBS

32.1 g