Dish of the Week: Roasted Purple Potatoes with Dijon Dressing

By August 24, 2011Uncategorized

1 lb purple potatoes

1 TBS olive oil
1 TBS light mayonnaise
1 TBS Dijon mustard
1/2 TBS red wine vinegar
1/8 tsp sugar
pepper to taste
1/2 tsp kosher salt
1 TBS chopped fresh parsley
1/2 TBS thyme leaves
2 green onions chopped (greens only)

Preheat the oven to 350°.  Clean the potatoes and slice them into coins 1/8-1/4 inch thick.  Mix the potato slices with olive oil and spread out in a roasting pan or on a baking sheet.  Roast 8-12 minutes or until slices are easily pierced with a fork. While the potatoes are cooking, whisk together the light mayonnaise, Dijon mustard, red wine vinegar, sugar and pepper. When the potato slices are done, sprinkle them with kosher salt and divide among four plates.  Scatter chopped parsley, thyme leaves and chopped green onion over the potatoes, then drizzle with about 1 TBS of dressing. Adapted from


Author Terra

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