Roasted Fingerling Potatoes with Dijon Chive Butter

These roasted fingerling potatoes are a simple yet sophisticated side that brings big flavor to the table. They are first steam roasted in a covered Le Creuset stoneware baking dish – the lid generates steam and provides even heat for perfectly cooked potatoes. Then the lid is removed so the “hasselback” cut edges become golden and crispy. Right before serving, the potatoes are tossed in a warm, rich blend of melted butter, tangy Dijon mustard, nutty parmesan cheese and fresh chives that pairs beautifully with roasted meats and hearty mains.

1 1/2 pounds mixed fingerling potatoes

Olive oil

Kosher salt

Freshly ground black pepper

1/4 cup water

3 tablespoons unsalted butter, melted

1 tablespoon whole grain Dijon mustard

2 tablespoons fresh chives, chopped

1/4 cup grated Parmesan cheese

Preheat oven to 400°F.

Cut 1/4-inch slits in the potatoes crosswise, making sure not to cut all the way through the potato.

Place the potatoes in the bottom of a large baking dish with lid. Toss with olive oil and season with salt and pepper. Pour water into bottom of dish, cover with lid and place in preheated oven. Bake until potatoes are just cooked through and easily pierced with a fork or toothpick, about 20 minutes.

Meanwhile, place the melted butter, mustard and chives in a medium mixing bowl and stir to combine.

Carefully remove the lid from the baking dish. Continue roasting until potatoes are starting to brown and cooked all the way through, about 15-20 minutes longer. Remove dish from the oven and pour mustard butter over the potatoes. Return dish to the oven and bake until butter and mustard start to slightly brown, about 5 minutes longer. Remove from the oven and top potatoes with the chives and Parmesan cheese.