Roasted Dill and Dijon Creamer Potatoes
Roasted dill and mustard creamer potatoes are an easy dairy free side dish with savory dill followed by a touch of tang from Dijon mustard.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 3 cups baby creamer potatoes , halved
- 2 Tablespoons dijon mustard
- 1 Tablespoon lemon juice , freshly squeezed
- 2 cloves garlic , minced
- 1 teaspoon dried dill
- salt and ground pepper taste
Instructions
- Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper or a silpat mat.
- Halve your creamer potatoes and place in a medium sized bowl.
- In a small bowl, combine your dijon mustard, lemon juice, garlic and dill. Stir together well. Add your sauce to potatoes and toss to combine.
- Spread out in a single layer on large rimmed baking sheet - do not overlap the potatoes so they roast evenly.
- Roast for 400 degrees for 40 minutes, flip potatoes ½ way through roasting time.
- Store leftovers in the fridge! Leftovers would be great with for breakfast.
Notes
- If you notice that the potatoes start to look dry while cooking or when you flip them, toss with a 1-2 teaspoon of olive oil (if using oil) OR with 1-2 teaspoons vegetable stock. This recipe turned out great as is, but some ovens may cook differently than mine and I love my potatoes a crispy rather than saucy.
Nutrition
Calories: 300kcal