Roasted Potatoes Tossed in Mustard Herb sauce is an easy to make
I recently posted a new recipe for fall off the bone Instant Pot baby back ribs. I love serving these potatoes with that dish because the distinct flavor of bbq ribs can sometimes overpower most side dishes. The fresh herbs whisked into an olive oil and mustard dressing give these roasted potatoes a subtle yet flavorful taste of their own. Served together, the ribs and potatoes are a compliment rather than in competition with the other.
The beauty of this recipe is the incorporation of your favorite herbs. In the summer, I grow fresh herbs on my deck and most often that includes rosemary, oregano, sage, tarragon, mint, and basil. I love the combination of fresh oregano, sage, and rosemary in this recipe but use whichever combination you like best. It’s hard to go wrong.
Finally, you will notice I included just a pinch of turmeric to the sauce. Because turmeric is a powerful anti-inflammatory and lends a wonderfully warm flavor to most dishes, I try to add this spice to my recipes whenever appropriate. If you’re not a saffron fan, omit the spice, but I recommend you try it for a healthy addition to your meals.
|Prep Time||10 minutes|
|Cook Time||45 minutes|
- 6 medium Yukon Gold potatoes, quartered
- 7 tablespoons olive oil, divided
- 1 teaspoon fresh minced garlic
- 1 teaspoon sea salt
- 4 tablespoons fresh cut herbs rosemary, oregano, dill, etc.
- 3 tablespoons white wine vinegar
- 2 tablespoons dijon mustard
- 1/4 teaspoon turmeric powder optional
- Preheat the oven to 425° F.
- Wash and cut the potatoes into quarters, or eighths if they are larger.
- Place the potatoes in a bowl and drizzle 4 tablespoon olive oil over potatoes, top with salt, and toss.
- Lay the potatoes on a rimmed baking sheet, pour 1 1/2 cups water into the bottom of the pan, tightly cover with tin foil and pierce the foil with a fork 7 to 8 times to release the steam as it cooks. Bake 45 minutes or until tender when pierced with a fork. Tranfer potatoes to a large bowl.
- Whisk the herbs, remaining 3 tablespoons olive oil, white wine vinegar, Dijon mustard, and turmeric in a small bowl. Pour the dressing over potatoes and gently toss, being careful not to break or soften the potatoes as it's tossed. Serve warm.
Feel free to use your favorite combination of fresh herbs.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com