Baby Roasted Deviled Potatoes

Baby Roasted Deviled Potatoes

Time: 40 mins


  • 3 lbs small baby red potatoes, peeled
  • 4 tablespoons oil
  • 2 teaspoons salt
  • black pepper (optional)
  • 1/4 cup butter
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper (can use more or less)


  • 1 Wash the potatoes well under cold water; dry the skins.
  • 2 Set oven to 425 degrees.
  • 3 Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
  • 4 If using large potatoes, quarter them.
  • 5 Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
  • 6 Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
  • 7 Roast for about 12-14 minutes until undersides are golden.
  • 8 Turn the potatoes and roast until tender (about another 12-15 minutes more).
  • 9 While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
  • 10 Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
  • 11 Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
  • 12 Delicious!

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