Are you ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone at your table begging for seconds? These Herb Roasted Potatoes with Mustard Vinaigrette are not just a recipe—they're a culinary experience that combines crispy, golden-brown potatoes with a tangy, sophisticated dressing that elevates simple ingredients into a gourmet masterpiece. Whether you're a kitchen novice or a seasoned home chef, this foolproof recipe will make you look like a professional chef with minimal effort!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly under cool running water. Pat them completely dry with clean kitchen towels or paper towels to ensure crispy roasting.
- Cut larger potatoes in half, ensuring all potato pieces are roughly the same size for even cooking. Leave smaller potatoes whole.
- In a large mixing bowl, toss potatoes with olive oil, dried rosemary, dried thyme, salt, and black pepper. Ensure each potato is evenly coated with the herb mixture.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and crisp up properly.
- Roast in the preheated oven for 25-30 minutes, turning the potatoes halfway through cooking to ensure even browning and crispiness.
- While potatoes are roasting, prepare the mustard vinaigrette by whisking together Dijon mustard and red wine vinegar in a small bowl until smooth and well combined.
- Once potatoes are golden brown and crispy on the outside and tender on the inside, remove from oven.
- Transfer roasted potatoes to a serving platter and drizzle with the prepared mustard vinaigrette.
- Garnish with fresh chopped herbs like parsley, chives, or thyme for added flavor and visual appeal.
- Serve immediately while hot and crispy, as a delicious side dish for any main course.
Tips
- Pat potatoes completely dry: Moisture is the enemy of crispiness, so ensure your potatoes are thoroughly dried before roasting.
- Don't overcrowd the baking sheet: Give your potatoes space to breathe. Overcrowding leads to steaming instead of roasting.
- Use fresh herbs for garnishing: While dried herbs work great in cooking, fresh herbs add a bright, final touch to your presentation.
- Choose the right potato: Baby potatoes work best for this recipe, but you can also use small red or fingerling potatoes.
- Invest in good quality Dijon mustard: The vinaigrette's flavor depends heavily on the mustard, so choose a high-quality brand.
- Adjust seasoning to taste: Feel free to experiment with additional herbs like oregano or add a pinch of garlic powder for extra flavor.
- Serve immediately: These potatoes are at their absolute best when served hot and fresh out of the oven.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
