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Ingredients

Directions

  • Heat oven to 400°. Toss potatoes with 2 tbsp oil and 1/2 tsp each salt and pepper. Place on a rimmed baking sheet and roast 25 minutes, stirring once halfway.

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  • Whisk 3 tbsp oil, the vinegar, mustard, capers and 1/2 tsp salt. Toss with potatoes, fennel and dill. Serve warm or at room temp.

Nutrition Facts

230 calories; 12 g total fat; 530 mg sodium. 29 g carbohydrates; 3 g protein;

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