Roasted Potatoes with Garlic-Mustard Vinaigrette

Roasted Potatoes with Garlic-Mustard Vinaigrette combines perfectly cooked potatoes tossed in a tangy, yet herbaceous vinaigrette.

With the addition of the Garlic-Mustard Vinaigrette these roasted potatoes can be served warm (maybe as a side at a dinner party) or room temperature (say at a pot luck, picnic or your next summer party!) Roasted Potatoes with Garlic-Mustard Vinaigrette just might become a favorite way to serve potatoes!

Ingredients for Roasted Potatoes

• 1 1/2 pound Yukon, baby, gold potatoes

• 1/4 cup, extra virgin olive oil

• 2 tablespoons, freshly chopped rosemary and/or thyme (2 tsp. Dried)

• Salt and Pepper to taste

Ingredients for Garlic-Mustard Vinaigrette

• 2 garlic cloves, minced

• 1 tablespoon, Dijon mustard

• 1 1/2 teaspoon, red wine vinegar

• 1/2 teaspoon, Worcestershire Sauce

• 1/4 cup of extra virgin olive oil

• 1 tablespoon, freshly chopped herbs (basil, thyme, oregano)/ 1 teaspoon, dried

• 1 tablespoon, freshly chopped parsley/ 1 teaspoon dried

• Salt and pepper to taste

I don’t think I have come across someone that doesn’t like a potato. Even that cute Mr. Potato Head guy!! Perhaps there are some of you out there that don’t like certain ways potatoes are cooked. I get that (I guess). I am not a judgy person, but this does have me asking questions about what kind of person you are.

Potato, Patawtoe…I don’t care how you pronounce it, I love them. (As if you couldn’t tell already) They are extremely versatile and have been an American staple for like EVER.

You have mashed potatoes, baked, roasted and fried. Gratin’s, scalloped and potato salads, Oh my! Alright, I apologize for my potato rant. Let’s get to making something amazing from our lovely guest, the potato!

Roasting the Potatoes

Start by preheating your oven to 400ºF. Wash the potatoes and pat dry. Next, quarter the potatoes. All depending on the size, you might only need to halve some of them.

Place the cut potatoes on a baking sheet and toss with the remaining Roasted Potato ingredients, making sure the potatoes are well coated.

Put in the preheated oven and bake for 20-30 minutes, tossing several times to ensure browning on all sides.

Meanwhile let’s make the Garlic-Mustard Vinaigrette.

Making the Garlic-Mustard Vinaigrette

In a mason jar or bowl, combine the Worcestershire, Dijon mustard, vinegar, herbs and salt and pepper to taste.

If using a mason jar, add in the extra virgin olive shaking until combined.

If using a bowl, slowly add in the extra virgin olive oil while whisking to combine all ingredients.

Once the potatoes are cooked remove them from the oven and place in a serving bowl. Pour about half of the vinaigrette on the warm potatoes, mixing until combined. Sprinkle some fresh parsley on top and voila…you have made some seriously delicious potatoes!

I always end up with some extra dressing. My suggestion to you is to save it and use it as a sauce for grilled meats or fish. This vinaigrette is very versatile so I encourage you to try it on different dishes. And please let me know if you did!~Christina