Roasted Smashed Potatoes with Mustard Vinaigrette

Roasted Smashed Potatoes with Mustard Vinaigrette

Roasting petite “creamer” potatoes turns them deliciously golden brown outside and creamy tender inside. Once roasted, give each a light mash to break the skin, then toss them with a bright, tangy vinaigrette. It’s an easy, tasty, and very inviting side dish that you can serve hot or at room temperature.

For a buttery version, check out Butter-Fried Smashed Petite Gold Potatoes or Roasted Petite Potatoes with Rosemary-Garlic Butter.

Ingredients

  • 2 tbsp white balsamic vinegar
  • 1 tbsp chopped flat-leaf parsley
  • 2 tsp whole-grain mustard
  • 3 tbsp olive oil, divided
  • sea salt
  • freshly ground black pepper
  • 1 lb petite gold (yellow creamer) potatoes (about 1-inch diameter)
  • Petite Gold Potatoes
  • Preparation
  • Preheat the oven to 425° F. Line a shallow baking pan with parchment paper.
Read the whole recipe on The Briny Lemon