Roasted Fingerling Potatoes with Dijon

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

This recipe goes with Steak Hash with Poached Eggs

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 29.4g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 173mg
  • Calcium: 16mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Fingerling Potatoes with Dijon Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy