Description
Tender red potatoes tossed in a tangy-sweet warm vinaigrette with smoky depth, seasoned parsley, and crisp texture. A halal-friendly take on a German classic, perfect for hearty meals or gatherings.
Ingredients
2 pounds baby red potatoes, washed and scrubbed
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon smoked paprika
2 tablespoons honey
2 tablespoons Dijon mustard
⅓ cup apple cider vinegar
Salt and pepper to taste
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
Instructions
Heat oven to 400°F (200°C). Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Bake for 20 minutes or until tender.
In a skillet, heat remaining oil. Sauté onion and garlic for 2 minutes. Stir in smoked paprika to deglaze the pan.
Combine honey, Dijon mustard, apple cider vinegar, and remaining spice in a small bowl to make the dress.
Transfer roasted potatoes to a large bowl. Add sautéed onions, paprika, and dressing. Toss until potatoes are evenly coated. Stir in parsley and thyme.
Serve warm or at room temperature.
Notes
Replace smoked paprika with liquid smoke (1 teaspoon) for a different smoky flavor.
Make ahead: Store in the refrigerator and reheat snacks in the oven at 350°F (175°C) for 10 minutes.
Pair with grilled chicken or seasonal vegetables for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg