Ingredients
1 1/2 lbs baby potatoes, halved or quartered
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried rosemary (or fresh, if preferred)
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil (for dressing)
Instructions
-
Preheat oven to 400°F (200°C).
-
Toss the potatoes with olive oil, salt, pepper, garlic powder, rosemary, and thyme. Spread in a single layer on a baking sheet.
-
Roast for 25–30 minutes, or until golden and tender, flipping halfway through.
-
In a small bowl, whisk together Dijon mustard, red wine vinegar, and olive oil for the dressing.
-
Once the potatoes are done, allow them to cool slightly.
-
Toss the warm potatoes with the dressing and fresh herbs (parsley and chives).
-
Serve immediately or let it cool to room temperature.