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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 (1/2 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.
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