I used to think that mashed potatoes were my ultimate comfort food. I was wrong. Mashed potatoes can sometimes be too smooth, or not creamy enough, or so filled with butter that the guilt outweighs the comfort. (Don’t get me wrong, though—perfect mashed potatoes are akin to heaven!) However, these roasted potatoes have far surpassed the title once held by their mashed siblings; they’re the perfect blend of crispy on the outside and smooth on the inside, a bit salty, a bit tangy, and topped with dilly freshness. Plus, they’re nearly impossible to ruin!
Recipe: Mustard-Roasted Potatoes with Dill
Summary: from Mollie Katzen’s Sunlight Cafe
- 4 tbsp olive oil, divided
- 1/3 cup Dijon mustard, traditional or coarse country style
- 2 lbs small potatoes (preferably a waxy variety), cut into 1-inch chunks
- black pepper
- 2 tbsp fresh dill, minced
- Preheat the oven to 450 degrees. Line a baking sheet or large roasting pan with aluminum foil, and brush 1 tablespoon of the olive oil over it to coat.
- Whisk together the remaining olive oil and mustard in a medium bowl. Add the potatoes and toss until coated.
- On the prepared tray, spread out the potatoes in a single layer. Put tray into the oven and roast until the largest of the potatoes can be pierced pretty easily with a fork (about 20 minutes).
- After removing the tray from the oven, lightly sprinkle the roasted potatoes with salt and pepper to taste. Transfer them to a serving bowl and toss with the fresh dill.
Mixed baby potatoes are probably best here—I like the smooth texture of yukon gold and red potatoes, but adding little purple ones mixes it up a bit. When they’re roasting, don’t worry if they don’t quite cook evenly. If a couple get a little too browned, they just add contrast!
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet tags: Gluten free
These potatoes are perfect hot with eggs for breakfast, room temperature for a picnic or party, or cold, straight from the fridge when you can’t resist their siren call!