Zutaten für Baby Roasted Deviled Potatoes
- Baby Red Potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt (1 teaspoon for potatoes, 1 teaspoon for butter mixture)
- 1/2 teaspoon black pepper (optional)
- 1/2 cup (1 stick) unsalted butter
- Cider Vinegar
- Dijon Mustard
- 1/4 teaspoon cayenne pepper (or more, to taste)
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Zubereitung von Baby Roasted Deviled Potatoes
- Wash 1 pound of baby potatoes thoroughly under cold running water.
- Pat the potatoes completely dry with a clean kitchen towel.
- Preheat oven to 425°F (220°C). Place a large baking sheet lightly sprayed with non-stick cooking spray or brushed with butter in the oven to preheat for 10 minutes.
- If using large potatoes (approximately 3 pounds), cut them into quarters.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper (optional).
- Carefully remove the hot baking sheet from the oven. Arrange the potatoes cut-side down (if using quartered potatoes) on the preheated baking sheet.
- Roast for 12-14 minutes, until the undersides are golden brown.
- Flip the potatoes and continue roasting until tender and slightly crispy, about 15-20 minutes more. (Smaller potatoes will cook faster; larger potatoes may take a little longer).
- While the potatoes roast, melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat.
- Whisk in 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon cayenne pepper (or more, to taste), and 1 teaspoon salt.
- Transfer the roasted potatoes to a large bowl. Pour the hot butter mixture over the potatoes and toss gently until they are evenly coated.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
30g
Carbs
13g
