You cannot be surprised by now that meat and potatoes are my favorites. I’ve been making Red-Wine Marinated Tenderloin quite often lately, and after a few attempts at finding a tasty side, I found one! It’s supposed to feed 4-6, but I can easily, very easily, put away half of the dish all by myself. And I’m not even one who likes mustard all that much!
Dijon Roasted Potatoes
Ingredients
- 24 oz tri-color bite sized or fingerling potatoes
- 1/4 c Dijon mustard
- 1/4 c extra virgin olive oil
- 1 1/2 tsp minced garlic
- 1 tsp Italian herbs
- Salt and pepper
Directions
- Preheat oven to 425 degrees. Grease 1 1/2 quart oven safe baking dish with cooking spray, then set aside.
- In a small bowl, mix mustard, oil, garlic, and herbs until well combined.
- Cut potatoes into 1 inch pieces, and place in medium sized bowl. Pour mustard mixture into the potato bowl, and toss until potatoes are well coated. Place potatoes in the prepared baking dish.
- Roast potatoes for 45 minutes, stirring at least two times, until potatoes are tender when pierced with a fork.
This recipe is crazy simple – the most difficult part was finding the recipe online over and over on the Tasteful Selections website, which meant I needed to take the time to write it out for my recipe box as well as throw it on my own website, since I love it so much.
I find it much easier to keep the potatoes and the sauce ingredients separated, so that I can whisk the sauce pretty well – getting the oil and mustard to combined fully is a little big more work than just throwing all the ingredients in one bowl and tossing them around.
I’ve put these potatoes with Chicken Marsala, with the Red Wine Marinated Tenderloin, with a pistachio crusted salmon… and I feel like they could go with a lot more. And I’m not ashamed to say that I’ve both bypassed a second serving of the main dish in favor of these potatoes, as well as heated up the leftovers to eat alone.
I might love these potatoes.
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