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Roasted Fingerling Potatoes with Dijon

Yield 4 servings (serving size: about 1 cup)
Save half of the potatoes for Sunday's steak hash.

Ingredients

  • 2 1/2 pounds fingerling potatoes, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 172
  • fat 5.2 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 0.6 g
  • protein 2.8 g
  • carbohydrate 29.4 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 173 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.

  3. Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.