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    Home » Dairy Free » Roasted Red Potatoes with Dijon Vinaigrette

    Roasted Red Potatoes with Dijon Vinaigrette

    Published: Jan 24, 2016 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · Leave a Comment

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    Dijon Roasted Potatoes

    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 🙂

    Dijon Roasted Potatoes

    Recipe

    dijon roasted potatoes

    Roasted Red Potatoes with Dijon Vinaigrette

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    Prep10 minutes mins
    Cook20 minutes mins
    Total30 minutes mins
    Servings: 4 as a side
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    Ingredients 

    • 4 extra large red potatoes, cut into ½ inch dice
    • Olive oil
    • Kosher salt
    • Fresh cracked black pepper
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon stone ground mustard
    • 1 ½ teaspoons white wine vinegar
    • 1 clove garlic, minced
    • 1 tablespoon minced fresh oregano
    • Parchment paper

    Instructions

    • 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!
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    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

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