New potatoes are another spring delicacy.
They are very tiny, usually covered in dirt and only keep a few days.
If you’re lucky enough to have your own potato patch you know all about them.
If not, let me tell you that they are incredibly creamy and perfect for roasting or braising whole.
They are about the size of a walnut or smaller.
And if you think potatoes are not part of a healthy diet – it’s not the potatoes, it’s the butter and sour cream that are bad….
If you can’t find them at a farmer’s market, use small fingerlings.
Roasted New Potatoes Dijon
Preparation and cooking time: 45 minutes
- 10 – 15 small new potatoes depending on size, 12oz (350gr)
- 2 tbs Dijon-style mustard
- 2 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp Herbes de Provence or 1/2 tsp each basil and thyme
- If potatoes are golf ball size or larger, cut in half. If smaller leave whole.
- Put mustard, olive oil, garlic and herbes in a medium bowl, and whisk well; it will be very thick.
- Add potatoes and stir well to coat.
- Put them on a baking sheet with a lip (trusty round pizza pan) and bake in the oven for 35 minutes.
- Remove and serve. These stay very creamy inside.
Looking for more side dishes? Or help with planning the week’s menu?
Easy Weekly Dinners has both: lots of side dishes in the Recipe Index and complete menus, with shopping list every week.
These potatoes are part of the menu for Monday, with Cumin-Scented Grilled Chicken and Soy Balsamic Asparagus