Roasted Potatoes with Jalapenos and Dijon Vinaigrette
We’ve been eating a lot of roast potatoes around here lately. Why? Toddler friendly, probably. Funny how your life starts to revolve around what your toddler will eat. But also, they are just so damn good. I hate that I have to turn my oven on during the summer, but I never regret it after I make these potatoes. Sure, I could do potatoes on the grill or this delicious vinegar potato salad, but there is just something so comforting (even on a warm summer day) about crispy potatoes. And these are not your average crispy potatoes. These potatoes have roasted jalapenos and a delicious tangy mustard and vinegar dressing.
A Great Potato Side Dish
I’ve been dreaming of a recipe like this for so long… crispy on the outside, creamy on the inside potatoes with a slightly tangy dressing. I can’t believe it took me this long to make it! I added the jalapenos because it seemed like a good idea, and guess what, it was.
The amount of dressing you put on the potatoes is completely up to you and if you have extra throw it on a side salad to serve with dinner. That’s what I do!
Roasted Potatoes with Jalapenos and Dijon Vinaigrette
Ingredients:
- 2 lbs fingerling potatoes or petite gold potatoes
- 3 jalapenos
- 2 TBL olive oil
- 1 teas Kosher salt
- Fresh ground pepper, to taste
- 3/4 TBL white wine vinegar
- 1 TBL coarse whole grain mustard
- 1 teas sugar
- 2 teas dijon mustard
- 2 1/2 TBL olive oil
Instructions:
- Preheat oven to 450 degrees.
- Wash and slice potatoes in half. Line a baking sheet with foil.
- Place potatoes on baking sheet and drizzle with 2 TBL olive oil. Toss potatoes with olive oil. Season with salt and pepper. Place in heated oven and set timer for 15 min.
- While potatoes are cooking, slice jalapeno lengthwise, use a small knife to remove ribs and seeds, then slice into rounds.
- Make dressing. Mix all dressing ingredients in small bowl and whisk or in small mason jar and shake vigorously (with lid on).
- After potatoes have cooked for 15 minutes. Toss them and add the jalapenos to the baking sheet. Return to oven for 10-15 more minutes, checking every 5 minutes to ensure potatoes or jalapenos don't burn.
- Remove from oven and place in a bowl. Pour dressing over potatoes and jalapenos and toss. You most likely won't use all the dressing, start small and taste as you go. Use any remaining dressing as a salad dressing - I like it on arugula!