Baby Roasted Deviled Potatoes Recipe

Ingredients for 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)

How to Make Baby Roasted Deviled Potatoes

1. Wash 1 pound of baby potatoes thoroughly under cold running water.
2. Pat the potatoes completely dry with a clean kitchen towel.
3. 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.
4. If using large potatoes (approximately 3 pounds), cut them into quarters.
5. In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper (optional).
6. Carefully remove the hot baking sheet from the oven. Arrange the potatoes cut-side down (if using quartered potatoes) on the preheated baking sheet.
7. Roast for 12-14 minutes, until the undersides are golden brown.
8. 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).
9. While the potatoes roast, melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat.
10. Whisk in 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon cayenne pepper (or more, to taste), and 1 teaspoon salt.
11. Transfer the roasted potatoes to a large bowl. Pour the hot butter mixture over the potatoes and toss gently until they are evenly coated.
12. Serve immediately and enjoy!