Roasted potatoes are something I make all. the. time.
They’re super hands off (just pop em in the oven to cook while you focus on other things), and can be dressed up in tons of different ways.
I love them classically cooked with just salt and pepper. I love them with a paprika-loaded spice rub. I love them tossed with garlic and herbs. And I especially love them tossed in fresh vinaigrette!
Red potatoes are delicioussss when roasted at high heat.
They get a nice crispy golden crust and creamy soft inside. Plus the red skins add a nice pop of color.
Once they’re roasted to perfection, you toss the potatoes with a quick dijon vinaigrette made with fresh garlic and oregano, and let the warm potatoes soak up all the tangy flavors.
Enjoy this simple weeknight classic.
It’s a staple all home cooks should know and love 🙂
Roasted Red Potatoes with Dijon VinaigrettePrint
- 4 extra large red potatoes, cut into 1/2 inch dice
- Olive oil
- Kosher salt
- Fresh cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon stone ground mustard
- 1 1/2 teaspoons white wine vinegar
- 1 clove garlic, minced
- 1 tablespoon minced fresh oregano
- Parchment paper
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and add the potatoes on top.
- Drizzle the potatoes with olive oil and season well with kosher salt and fresh cracked pepper. Use your hands to toss the potatoes on the sheet to coat evenly with the oil and seasoning. Spread them out evenly on the baking sheet and place in the oven to roast for 20 minutes.
- Meanwhile, make the mustard vinaigrette. In a small bowl, whisk together the extra virgin olive oil, mustard, garlic, and oregano.
- When the potatoes are done (they should be tender when pierced with a fork and slightly golden) transfer them to a large serving bowl and pour the dressing over top. Toss to coat, taste them, and season as needed with extra salt and pepper. Enjoy right away while still warm!