Paula Deen Roasted Red Potatoes With Mustard Vinaigrette

Paula Deen Roasted Red Potatoes With Mustard Vinaigrette are an easy side dish made with red potatoes, garlic and grainy mustard, ready in 1 hour 5 minutes. Save these crispy roasted potatoes for Sunday dinner, holiday tables or weeknight meals, because they are a simple one-pan recipe.

Toss the potatoes with the vinaigrette while they're still piping hot, because that heat soaks the mustard and vinegar right into the crispy edges. Wait until they cool and the dressing just sits on top of the potatoes.

Paula cuts the potatoes into uniform chunks and roasts the whole garlic cloves right alongside them, so everything finishes at the same time. She whisks the vinaigrette while the oven does the work, which means the shallot and parsley stay bright and fresh instead of cooked down.

Paula Deen Roasted Red Potatoes With Mustard Vinaigrette

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

150

kcal

Red potatoes roast until the outsides turn crisp and golden while the insides stay tender. A tangy mustard vinaigrette with shallot and parsley gets tossed through while they're still hot.

Ingredients

• Roasted Potatoes:
  

• 1 1/2 lbs red potatoes, scrubbed and cubed into uniform chunks
  

• 4 cloves garlic, peeled and crushed
  

• 2 tablespoons Olive oil
  

• Kosher salt
  

• ground black pepper
  

• Vinaigrette:
  

• 2 tablespoons Olive oil
  

• 1 tablespoon grainy mustard
  

• 1 tablespoon white wine vinegar
  

• 2 tablespoons fresh parsley, roughly chopped
  

• 1 shallot, finely chopped
  

• Kosher salt
  

• ground black pepper
  

Directions

• Preheat and prep: Preheat the oven to 400°F. Scrub 1 1/2 pounds of red potatoes and cut them into uniform chunks so they cook evenly.
• Season the potatoes: Add the potatoes and 4 crushed garlic cloves to a baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with kosher salt and black pepper.
• Roast until golden: Roast for about 45 minutes, flipping the potatoes halfway through. They're ready when the outsides are crisp and golden brown and the insides are tender.
• Make the vinaigrette: While the potatoes roast, whisk 2 tablespoons olive oil, 1 tablespoon grainy mustard, 1 tablespoon white wine vinegar, 2 tablespoons chopped parsley and 1 chopped shallot. Season with kosher salt and black pepper.
• Toss and serve: Toss the still-hot potatoes with the vinaigrette. Serve them warm.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Yukon Gold potatoes instead of red potatoes?

Yukon Golds work well because they also hold their shape and get creamy inside. Russets are starchier and can fall apart, so I'd stick with waxy potatoes.

How do I store and reheat leftover roasted potatoes?

Keep them in an airtight container in the fridge for 3 to 4 days. Reheat them on a sheet pan in a hot oven so the edges crisp up again, since the microwave makes them soft.

Can I make the vinaigrette ahead of time?

Yes, you can whisk it together a day ahead and keep it covered in the fridge. Give it a good whisk again before tossing it with the potatoes, because the oil and vinegar separate as it sits.

What can I use if I don't have a shallot?

Finely chopped red onion or the white part of a green onion works as a substitute. Use a little less of it, since both are sharper than a shallot.

Why aren't my potatoes getting crispy?

Crowding the baking sheet is the most common reason, because the potatoes steam instead of roast. Spread them in a single layer with a little space between, and flip them halfway through.