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.