Roasted Potatoes Tossed in Garlic Mustard Herb sauce
Roasted Potatoes Tossed in Garlic Mustard Herb sauce is an easy to make side dish that pairs beautifully with meat and fish or served over a bed of spiced quinoa or salad for a delicious vegetarian-style meal.
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Roasted Potatoes Tossed in Garlic Mustard Herb sauce
Roasted Potatoes Tossed in Garlic Mustard Herb sauce is an easy to make side dish that pairs beautifully with meat and fish or served over a bed of spiced quinoa or salad for a delicious vegetarian-style meal.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 6 medium Yukon Gold potatoes, quartered
- 7tablespoons olive oil, divided
- 1teaspoon fresh minced garlic
- 1teaspoon sea salt
- 4tablespoons fresh cut herbsrosemary, oregano, dill, etc.
- 3tablespoons white wine vinegar
- 2tablespoons dijon mustard
- 1/4 teaspoon turmeric powderoptional
Instructions
- 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.
Recipe Notes
Feel free to use your favorite combination of fresh herbs.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com