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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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