Regular Foods · Vegetable Sides · by Bramble
Bramble's Mustard-Dill Hearth Potatoes
Crispy Mustard-Dill Roasted Potatoes
Mustard and dill give these real Yukon Gold potatoes enough character to stand beside plain grilled meat. The brief broil is for browned edges, not a hard or dried-out center.
- Total time
- 30 min
- Yield
- 6 servings
- Serving
- About 2/3 cup
- Texture
- Crisp edges with tender centers
Ingredients
- 1 1/2 pounds small Yukon Gold potatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons chopped fresh dill
Directions
- 1
Heat the oven to 425°F / 218°C and place a rack in the upper third. Line a rimmed sheet pan with parchment.
- 2
Toss the potatoes with the olive oil, mustard, onion powder, garlic powder, salt, and pepper. Spread cut-side down in one layer.
- 3
Roast for 15 minutes. Turn the potatoes and roast until the centers are tender.
- 4
Broil for 3 to 4 minutes, watching continuously, until the edges brown. Toss with the dill.
- 5
Divide into six measured portions and serve beside chicken, pork, beef, turkey, or fish.
PER SERVING
Nutrition
- Protein
- 2g
- Calories
- 124
- Carbs
- 19g
- Fat
- 5g
- Fiber
- 3g
- Sodium
- 325mg
Nutrition per serving is reported by the source recipe. Mustard and salt brands, potato size, retained oil, and the measured yield can change the result.
Source: Adapted and independently worded from EatingWell's Crispy Oven-Roasted Potatoes.
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