Roasted Honey Gold Potatoes with Cilantro Vinaigrette
Roasted honey gold potatoes feature creamy middles and crispy outsides in this easy recipe! A zippy cilantro vinaigrette and shredded Italian cheese takes these humble taters over the top.
Equipment
- Sheet pan
- Food processor
- Measuring cups & spoons
- Large Bowl
Ingredients
For the roasted potatoes:
- 24 ounces honey gold potatoes, cut into 1 inch pieces
- 1 ½ tbsp olive oil
- ½ teaspoon kosher salt
For the cilantro vinaigrette:
- ¾ cup loosely packed cilantro
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon maple syrup
- ½ tablespoon red wine vinegar
- pinch of kosher salt
For topping:
- shredded Italian cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place an empty sheet pan into the oven.
- In a large bowl, combine the diced potatoes, olive oil, and kosher salt. Toss until well coated.
- Make the vinaigrette: In a small food processor, combine the cilantro, lime juice, olive oil, garlic clove, maple syrup, red wine vinegar, and a pinch of kosher salt. Pulse until creamy and smooth.
- Use an oven mitt to carefully remove the hot sheet pan from the oven. Dump the potatoes onto the hot sheet pan and use a spatula to space them out.
- Place the sheet pan back into the oven and roast for 15 minutes. Stir the potatoes and roast for 15 more minutes.
- Remove from the oven and serve with cilantro vinaigrette and shredded cheese.
Nutrition
Calories: 226kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 243mgPotassium: 605mgFiber: 3gSugar: 2gVitamin A: 171IUVitamin C: 32mgCalcium: 25mgIron: 1mg
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