Crispy Dijon Potatoes with Vegan Horseradish Cream

Posted by in Cooking, Lunch/Dinner, Sides | 0 comments









 

 




Hello & Happy Wednesday






 

If there is one dish I can’t get enough of, it’s potatoes! You can simply roast or mash them and you’re good to go. However, with just a few more steps you can create a memorable dish that only further enhances your main dish. 



 

We’ve done a few different potato varieties in recent months and I was dreaming of the next concept. One of my absolute favorite flavor profiles, is actually dijon! It makes a fab dressing, marinade, and the taste just keeps me coming back. Whether you also love dijon or just flavor packed dishes, this one is a win! 



 



 



It’s quick, easy, affordable, crispy, packs flavor, can easily be made in bulk, pairs well with the horseradish sauce or can be enjoyed by itself, it’s perfect for any season, pairs well with countless main dishes, is dairy free, has a hint of heat and is just so good!



If you’re all about the potatoes or dijon, you’re going to love these new Crispy Dijon Potatoes with Horseradish Cream!



 

 




 

Why this recipe is great: 




 

Quick
Easy 
Affordable 
Flavor packed
Perfect for any season 
Packs a lil heat
Fab sauce!
Can easily be made in bulk
Pairs well with countless dishes 






 




 




 




 




 




 



 

Print
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Crispy Dijon Potatoes with Vegan Horseradish Cream


  • Author: Gabrielle St Claire
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 3-4 cups 1x

Ingredients

Scale

Marinade: 

  • 34 cups mini potatoes, halved
  • 2 tbsp grain mustard (has seeds)
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • Salt + Pepper

Horseradish Cream: 

  • 1/2 cup vegan sour cream or yogurt
  • 3 tsp horseradish
  • 1 tbsp dijon
  • 1 tbsp grainy mustard
  • 1 tbsp finely chopped shallots
  • 1 large clove garlic, minced
  • 1 tbsp olive oil
  • Salt + Pepper

Instructions

  1. Preheat oven to 400 degrees. In a small dish combine the marinade ingredients. Toss and coat the chopped potatoes in the sauce.
  2. Spread potatoes evenly out onto a baking sheet and bake for 35-40 mins until golden brown and crispy. Rotate and toss potatoes a few times throughout baking for an even bake.
  3. Horseradish Cream: In a shallow dish combine all the ingredients. Dip the potatoes in the sauce or toss and coat in it, whatever you desire! Adjust seasonings to taste. Garnish with chopped parsley.

 


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