top of page

Herby Roasted Potatoes

A new way to enjoy the humble potato!! Delicious roasted spuds, with a zingy Dijon dressing, sprinkled with fresh herbs - this perfect side dish will become a favourite among the whole family.


  • 1 kg potatoes, skin on, washed & cut into medium-sized chunks

  • 1 tablespoon Olive oil

  • Pinch of salt and pepper, to season

  • 1/3 cup Dijon mustard

  • 1/3 cup white wine vinegar

  • 1 teaspoon honey

  • 1/2 cup Olive oil

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon dill

  • 1 tablespoon fresh chives, finely chopped


  1. Preheat oven to 210C or 190C fan forced. Wrap a baking tray in foil and place into the oven.

  2. Place the potatoes into a large pot of water and cover. Bring potatoes to the boil and boil for 2 minutes. Remove potaotes from heat, drain and spread onto a cooling rack to dry for 5 minutes.

  3. In a large mixing bowl, combine the potatoes, oil, salt & pepper, mixing until fully coated.

  4. Carefully remove the baking tray from the oven and evenly spread the potatoes. Place back into the oven and roast for 30-40 minutes, or until the potatoes are golden brown and soft.

  5. To make the dressing, combine the mustard, vinegar, honey, oil, salt and pepper in a mixing bowl and whisk to combine. Set aside.

  6. Remove potatoes from the oven and allow to cool for 5 minutes.

  7. Transfer the potatoes to a mixing bowl and add the dressing, tossing to combine. Add in the parsley, dill, and chives, mixing to coat the potatoes. Serve at room temperature. Enjoy!

29 views0 comments


bottom of page