Save half of the potatoes for Sunday's steak hash.
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
How to Make It
Preheat oven to 425°.
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.
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.
I've made this recipe quite a few times, with several types of potatoes. It goes with a wide variety of dishes, and the flavor is amazing! While it has a kick of it's own, it doesn't over power the flavor of your main dish. My favorite potato is the Trader Joe's Teeny Tiny potatoes.
Made these potatoes for a dinner party last night; however I used regular white potatoes due to price per pound! Fingerlings were $3.99/pound at my grocery store and I just couldn't justify spending $10.00 on 2 1/2 pounds of potatoes!!!! (White potatoes were $.99/pound!!) I doubled the oil, mustard, etc as I was essentially doubling the amt of potatoes. My guests really liked the potatoes (not a potato was left over) and agreed with me that fingerlings were just too expensive. This recipe was a nice change from regular roasted potatoes. I will make this recipe again.