Description
A simple yet flavorful side dish featuring crispy roasted potatoes coated in a tangy mustard-lemon sauce with garlic and oregano.
Ingredients
Scale
- 1.5 lbs (680g) baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 large lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- 3. Add halved baby potatoes to the bowl and toss until well coated.
- 4. Spread potatoes in a single layer on the prepared baking sheet.
- 5. Bake for 30-35 minutes, flipping halfway through, until golden and crispy on the edges.
- 6. Remove from oven, garnish with fresh parsley, and serve hot.
Nutrition
- Calories: 220 kcal
- Sugar: 2 g
- Fat: 11 g
- Carbohydrates: 28 g
- Protein: 4 g