Crispy, caramelized edges give way to a tender, fluffy interior with a tangy Dijon bite balanced by a subtle herb aroma.
A light honey note rounds the mustard while fresh tarragon adds anise-like brightness and fragrance.
The texture is a satisfying contrast of crunchy exterior and pillowy center, ideal for spooning up pan juices.
Serve warm as a side for roasted meats, grilled fish, or as part of a casual weekend brunch.
Ingredients
- 1.5 lb (700 g) fingerling potatoes, halved lengthwise
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon honey (optional, to soften the mustard edge)
- 3 garlic cloves, minced
- 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried)
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil the surface.
- In a large bowl whisk together Dijon, olive oil, honey (if using), minced garlic, lemon zest, salt, and pepper until smooth.
- Add the halved fingerling potatoes to the bowl and toss thoroughly to coat every piece in the mustard mixture.
- Arrange the potatoes cut-side down on the prepared baking sheet in a single layer, leaving space between pieces for even browning.
- Roast for 20 minutes, then use a spatula to flip the potatoes so the cut sides face up; continue roasting for 10–15 minutes more, or until edges are deeply golden and potatoes are tender when pierced with a fork.
- Remove from the oven and immediately toss the hot potatoes with the chopped tarragon and parsley. Taste and adjust seasoning with extra salt or pepper if needed.
- Let rest 2–3 minutes so flavors settle, then transfer to a serving dish and serve warm alongside your main course.
Tips or Variations
- For extra crispness, parboil whole fingerlings 5 minutes, drain, rough up the skins, then proceed to roast.
- Swap tarragon for chopped rosemary or thyme for a different herb profile.
- Add a pinch of smoked paprika or a squeeze of lemon juice before serving for added depth.