MUSTARD AND HERB ROASTED FINGERLING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
- Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
- Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.
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Ssento Ramos
[email protected]The potatoes were a bit too cheesy for my taste. I think I'll use less Parmesan cheese next time.
Raja Aqeel
[email protected]The potatoes were a bit too smoky for my taste. I think I'll use less paprika next time.
Random Wonder
[email protected]The potatoes were a bit too bitter for my taste. I think I'll use less Dijon mustard next time.
Hafiz Marwan
[email protected]The potatoes were a bit too tangy for my taste. I think I'll use less lemon juice next time.
Esther Marie Wells
[email protected]The potatoes were a bit too sweet for my taste. I think I'll use less honey next time.
Johnathan Lloyd
[email protected]The potatoes were a bit too peppery for my taste. I think I'll use less pepper next time.
Ramkrishna chaudhary
[email protected]The potatoes were a bit too herby for my taste. I think I'll use less herbs next time.
Issa Adow2739
[email protected]The potatoes were a bit too garlicky for my taste. I think I'll use less garlic next time.
Mk Arain
[email protected]The potatoes were a bit too spicy for my taste. I think I'll use less mustard next time.
Moutien Rookmeenee
[email protected]The potatoes were a bit too salty for my taste. I think I'll use less salt next time.
Nastassja Williams
[email protected]The potatoes were a little dry. I think I'll try adding some more butter or olive oil next time.
Chantal Garant
[email protected]These potatoes were a bit too oily for my liking. I think I'll try roasting them without the olive oil next time.
SAN Joseph
[email protected]The potatoes were a little bland for my taste, but the mustard and herb crust was delicious. I think I'll try adding some more spices to the potatoes next time.
Fatima Ahmed
[email protected]These potatoes were easy to make and turned out perfectly. I loved the combination of mustard, herbs, and potatoes. I will definitely be making these again.
Furpa Tamang
[email protected]I made these potatoes for a potluck and they were gone in minutes! Everyone raved about how flavorful and crispy they were. I'll definitely be making these again for my next party.
Henry Jones
[email protected]I'm not usually a fan of fingerling potatoes, but these were delicious! The mustard and herb mixture was the perfect complement to the potatoes, and they roasted up beautifully.
Dhdjdj Hdhddj
[email protected]These roasted fingerling potatoes were a hit at our dinner party! The mustard and herb crust was flavorful and crispy, and the potatoes were perfectly tender on the inside. I'll definitely be making these again.