Roasted Smashed Potatoes with Mustard Vinaigrette

Roasting petite “creamer” potatoes turns them deliciously golden brown outside and creamy tender inside. Once roasted, give each a light mash to break the skin, then toss them with a bright, tangy vinaigrette. It’s an easy, tasty, and very inviting side dish that you can serve hot or at room temperature.

Serves 4

Ingredients

• 2 tbsp white balsamic vinegar
• 1 tbsp chopped flat-leaf parsley
• 2 tsp whole-grain mustard
• 3 tbsp olive oil, divided
• sea salt
• freshly ground black pepper
• 1 lb petite gold (yellow creamer) potatoes (about 1-inch diameter)

Petite Gold Potatoes

Preparation

1. Preheat the oven to 425°F. Line a shallow baking pan with parchment paper.
2. Combine the vinegar, parsley, and mustard in a large bowl. Gradually whisk in 2 tablespoons of olive oil. Season with salt and pepper and set aside.

Mustard Vinaigrette

1. Place the potatoes in another bowl and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Spread the potatoes on the prepared baking pan and roast, stirring 2-3 times, until golden brown outside and tender inside, 25-30 minutes. 
2. Remove the pan from the oven. Use a spatula or back of a large spoon to gently mash the potatoes until the skin pops. Add the potatoes to the bowl with the vinaigrette and toss to coat.

Potatoes Ready to Roast 

Roasted Potatoes 

Gently Mash the Potatoes

Serve hot or at room temperature.

Roasted Smashed Potatoes with Mustard Vinaigrette