Ingredients
For the Potatoes:
- 4 medium potatoes, cut into chunks
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Creamy Mustard Sauce:
- 2 tbsp Dijon mustard
- 1/3 cup sour cream or yogurt
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/2 tsp dried herbs (thyme or parsley)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (about 400°F) to ensure it’s ready for roasting the potatoes evenly.
- Prepare the Potatoes: Toss the potato chunks with olive oil, salt, and black pepper, making sure each piece is evenly coated to enhance flavor and promote crispiness.
- Roast the Potatoes: Spread the potatoes onto a baking sheet in a single layer and roast in the oven for 30–35 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
- Make the Creamy Mustard Sauce: In a bowl, combine Dijon mustard, sour cream (or yogurt), minced garlic, lemon juice, and dried herbs, mixing well to create a smooth, tangy sauce.
- Toss and Serve: Once the potatoes are roasted, immediately toss them gently with the creamy mustard sauce to coat evenly without losing the crispy texture. Serve warm.
Notes
- Mix the creamy mustard sauce with the potatoes only after roasting to keep the potatoes crispy.
- For extra richness, sprinkle grated Parmesan cheese over the potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European-Inspired
- Diet: Vegetarian, Gluten Free
