Roasted Potatoes w/ Fennel Mustard Vinaigrette
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WINE PAIRING | |
|---|---|---|
| Chardonnay or Gruner Veltliner | ||
Vinaigrettes aren’t just for salad. Here we’ve used one as a dipping sauce/condiment for roasted potatoes. This side dish/appetizer couldn’t be easier and offers a welcome change from the usual spuds.
INGREDIENTS
- ½ lb Austrian Crescent Potatoes (or other Fingerling Potatoes)
- Olive Oil
- Salt & Pepper
- Vinaigrette:
- 2 parts Extra Virgin Olive Oil
- 1 part Vinegar
- 1 part Dijon Mustard
- Salt & Pepper
DIRECTIONS
1
Preheat your oven to 400 degrees.
2
Cut the fingerling potatoes in half lengthwise. Toss them with salt, pepper and olive oil.
3
Cover a baking sheet with a sheet of parchment paper and spread the potatoes out on the paper.
4
Roast the potatoes in the oven until tender.
5
While the potatoes are roasting, make a vinaigrette with the extra virgin olive oil, vinegar, and mustard (how to make vinaigrette).
6
Serve the potatoes with the vinaigrette on the side.