I love the delicious simplicity of roasted potatoes. Cooking a variety of baby potatoes in a mixture of tangy Dijon mustard, lemon juice and olive oil produces an extremely flavorful side dish. Potatoes that are perfectly crisp on the outside and delectably tender on the inside. Finished off with briny capers and a garnish of fresh parsley leaves, this simple side dish is both comforting and satisfying.
A variety of baby potatoes coated in Dijon mustard, lemon juice and olive oil, ready to be roasted
(To view this recipe, click on the blue title of the blog post above*)
Mustard-Roasted Potatoes with Capers
Ingredients:
- 2 ½ lbs. of baby potatoes, scrubbed and cut into small dice
- 2 Tablespoons of Dijon mustard
- 1 Tablespoon of freshly squeezed lemon juice
- 2 Tablespoons of extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons capers
- Fresh parsley leaves, for garnish
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix the mustard, lemon juice, and olive oil in a large mixing bowl. Toss the diced potatoes in the mustard mixture to coat. Pour on the lined baking sheet and roast for 45 minutes, or until the potatoes are tender when pierced with a knife. Toss the potatoes with the capers, and garnish with parsley to serve.
Tagged: baby potatoes, capers, Dijon mustard, lemon juice, parsley, roasted potatoes, roasted vegetables
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