Christmas is over and the New Year is right around the corner. I can't believe that it is almost 2018, where did 2017 go? My 2017 has been full of ups and downs, but mainly ups! I began the year on the Nevada side of Lake Tahoe, lived in Santa Rosa and worked in Sonoma, and finished the year taking up residence with my mom in Stockton. The last few months of trying to grow and build a business have been amazing! I have learned so much and am so excited for 2018. I have catered dinners, lunches, done drop off meals, prepared meals in house, and made more caramels than I thought possible.
I am so excited to announce that I will be moving back to Nevada in the first week of January! I will initially be living in Washoe Valley with plans to move into Reno. Here's to fresh starts and new places! In 2018 I plan to showcase my culinary skills on this blog with savory recipes, focusing on dinner entrees and sides. But don't worry, lots of sweet goodies will be around too!
The recipe below is one that I whip up almost weekly as a side for dinner. These Dijon Roasted Potatoes are a great side to pretty much anything! They are amazing with chicken and can usually share an oven for an effortless dinner. Roasted potatoes take patience but waiting is key! Waiting allows for them to get crispy on the outside and creamy on the inside.
These are also a crowd pleaser because they are great for people with food allergies or preferences, they are vegan, gluten free, dairy free, and egg free!
- 4 large baby red potatoes
- 1 1/4 t olive oil
- 1 3/4 t Dijon mustard
- 1/8 t ground pepper
- 1/2 t red wine vinegar
- heaping 1/4 t kosher salt, plus more for sprinkling
- 1/8 t garlic powder
- Parsley, chopped (optional)
Listening to: Houndmouth