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
- 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.
- 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