Monday, June 8, 2009

Honey-Dijon Roasted Fingerlings

I was at Harmons (my favorite grocery store) searching for food to serve for Sunday dinner. In the produce section, I noticed the fingerling potatoes, which I've always wanted to try, and right above them was a recipe. I figured it was worth a shot, but I didn't expect it to be nearly the hit it was. They were so easy and amazingly delish.

2 lbs assorted fingerling potatoes
4 Tbsp olive oil
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
2 Tbsp Dijon mustard
2 Tbsp honey
2 tbsp chives, freshly chopped

Preheat oven to 425 degrees. Wash fingerling potatoes in cool water, pat dry and set aside. In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey. Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a 9x13 pan. Place in the center of oven and bake fingerling potatoes uncovered for 25 minutes or until easily pierced with a fork. Rotate frequently to cook evenly. Garnish with chopped chives and serve while hot.