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    Mustard and dill roasted potatoes recipe

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    By Chef M on December 2, 2018 Recipe

    Roasted potatoes are incredibly versatile. Serve them hot alongside any protein, cold in a green garden salad, or, as always, at room temperature as part of a BBQ spread. These beauties are a little spicy (from the Dijon), a little tangy (from the vinegar), have a bit of earthiness (from the roasted garlic and poppy seeds), and a fresh green pop from the dill. They’re particularly great with baked or grilled chicken thighs. Make one day in advance; store in an airtight container, in the refrigerator. Bring to room temperature and toss with the dill just before serving.

    • Yield: 4 Servings

    Ingredients

    • 1½ pounds small red potatoes, halved
    • 4 garlic cloves, skin on
    • 2 tablespoons olive oil
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon poppy seeds
    • 2 tablespoons fresh dill
    • 2 tablespoons Dijon mustard
    • 1 tablespoon red wine vinegar
    How to Make It
    1. Preheat oven to 475°F.
    2. Toss together the potatoes, garlic, and oil in a bowl. Season with salt and pepper. Roast on a large, rimmed baking sheet until almost tender, 18 to 20 minutes. Sprinkle on the poppy seeds and continue to roast until the potatoes are tender and the poppy seeds are toasted, 4 to 6 minutes.
    3. Remove the garlic cloves from their skins and roughly chop.
    4. Toss together the potatoes, chopped garlic, dill, mustard, and vinegar. Season with salt and pepper.
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