Roasted Fingerling Potatoes with Dijon

recipe

Save half of the potatoes for Sunday's steak hash.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan, MS, RD,

August 2010
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