Local friends living within the Chadds Ford Junxion magazine distribution area may have noticed a familiar face among the pages lately!!

For everyone else, here’s a reprint of the recipe. Sometimes just a simple herb sauce is all it takes to elevate a classic comfort dish. Try this with a rotisserie chicken for an easy/fancy spring dinner.

Roasted Potatoes with Parsley-Dijon Sauce

Roasted Potatoes

• 2 pounds Yukon gold potatoes, scrubbed clean
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Parsley-Dijon Sauce

Preheat to 425°F. Cut potatoes into even 2-inch chunks or wedges and scatter onto a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon kosher salt. Roast for approximately 40 minutes, tossing potatoes halfway. Season with additional salt and pepper to taste and serve immediately. Drizzle with Parsley-Dijon Sauce or serve alongside. 

Parsley-Dijon Sauce

• 1 small shallot, peeled and chopped
• ¼ cup sherry vinegar (or red wine vinegar)
• 1 heaping tablespoon Dijon mustard
• 1 packed handful of flat-leaf (Italian) parsley (approx. 1 cup)
• ½ cup plus 2 tablespoons olive oil
• 1 small squeeze (approx. ½ teaspoon) honey
• ¼ teaspoon kosher salt
• Freshly ground black pepper

Add all ingredients to a food processor, blender, or immersion blender beaker and pulse until transformed into a vibrant green sauce. (Can be made up to 3 days ahead and stored in the refrigerator.)

Photos by Sue Reno

suerenoportraits.com