Roasted Red Potatoes With Mustard Vinaigrette Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

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  • 1 1/2 lbs red potatoes, scrubbed and cubed into uniform chunks
  • 4 cloves garlic, peeled and crushed
  • 4 tablespoons olive oil, divided
  • 1 tablespoon grainy mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 shallot, finely chopped
  • black pepper, ground
  • kosher salt


For the potatoes: Preheat the oven to 400°F. Add the potatoes and garlic to a baking sheet, drizzle with 2 tablespoons oil, tossing to coat, and sprinkle with salt and pepper. Roast the potatoes until crisp and golden brown on the outside and tender on the inside, about 45 minutes, flipping halfway through.

While the potatoes are roasting, make the vinaigrette: Whisk together the remaining oil, mustard, white wine vinegar, parsley and shallots. Season with salt and pepper.

Toss the still-hot potatoes with the vinaigrette and serve warm.

Roasted Red Potatoes With Mustard Vinaigrette


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