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
- 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
- Preheat oven to 475°F.
- 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.
- Remove the garlic cloves from their skins and roughly chop.
- Toss together the potatoes, chopped garlic, dill, mustard, and vinegar. Season with salt and pepper.