Potatoes are popular. I say this knowing they are popular around the world, with my kids, with most families and on my Pinterest page.
Therefore, I decided to give you another potato recipe to add to your repertoire.
You will love it (and me) because it is another inexpensive, super easy, make from your pantry and condiment staples type of dish. It is also vegan, dairy-free, no sugar and gluten free to boot.
Want to kiss me now or later?
2 lbs. of gold potatoes (or any that are less firm)
4 tablespoons olive oil, divided
salt and pepper
fresh grated lemon peel
3 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1 tablespoon your favorite herbs
1. Preheat the oven to 400 degrees Fahrenheit.
2. Clean and dry the potatoes. Chop into 1-2 inch chunks and place in a large bowl. Drizzle about 1 1/2 tablespoons olive oil on top of the potatoes, toss and season with a few pinches of salt and pepper. Pour into a large baking sheet and bake for 30-40 minutes until easily pierced with a fork.
3. Over a small bowl using a micro-plane or a tool to remove the lemon peel, gather the peel from about half of the lemon. Now juice the lemon and place 3 tablespoons of lemon juice in the bowl. Whisk in the mustard, remaining olive oil, lemon peel and herbs together. Taste and season with salt and pepper and set aside.
4. Remove the potatoes from the oven and allow to cool 2-3 minutes. Then place the potatoes into a large serving dish and toss with the vinaigrette.