Divine Dijon Roasted Potatoes.
Dijon Roasted Potatoes With Bacon, Dill & Parmesan Cheese.
This dish is a great alternative to a standard potato salad to make at a summer BBQ or dinner party. It’s super simple to make and can also be prepared ahead of time and served room temperature. I personally believe bacon makes everything better (doesn’t everyone?) and the flavor of bacon goes oh so well with the tangy Dijon and fresh dill. My mouth is watering as I type… yum, yum!
Serves ~4 as a side dish.
- 2 lbs baby yellow potatoes
- 6 slices center cut bacon, cooked until crisp and chopped
- large handful fresh dill, chopped
- 3 tbsp grated Parmesan
- 3 tbsp Dijon mustard
- 4 tbsp apple cider vinegar
- 4 tbsp olive oil
- salt/pepper to taste
Boil a large pot of water and cook the potatoes for about 10 minutes in the boiling water. One the potatoes are tender, drain all excess water and add them into a large roasting pan or baking sheet. Cut each potato in half and add the olive oil evenly over the potatoes and season with salt and pepper.
Put the potatoes in a 425 degree oven and cook for about 30-40 minutes (or until lightly browned), flipping the potatoes halfway through.
In a small mixing bowl, combine the apple cider vinegar, Dijon mustard and salt/pepper. Whisk well to combine. Once you remove the potatoes from the oven, put them in a large mixing bowl and while still hot, pour the mixture on top along with the chopped bacon, dill and Parmesan and toss well to combine. You can serve either warm or room temperature.