These Mustard & Herb Roasted Fingerling Potatoes are one of my go-to summer side dishes. The recipe is so simple, and it goes well with almost any grilled meat or fish. But most importantly, people go crazy for these potatoes. The crispy exterior and creamy inside of roasted fingerlings is heaven on its own, but toss the hot potatoes with fresh dill, parsley, and a little bit of vinegar and you may never eat potatoes any other way again.
Preheat the oven to 400 degrees.
Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and the mustard to the potatoes, and toss well with your hands.
Roast for 30-40 minutes, tossing occasionally, until the potatoes are tender and browned all over. Transfer to a medium bowl.
In a small bowl, whisk together the dill, parsley, vinegar, 1 tablespoon olive oil, and ½ teaspoon salt. Toss with the hot potatoes, and serve hot, warm, or at room temperature.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!