• 1 tablespoon olive oil
  • 1 pound fingerling potatoes, sliced 1/4-inch thick
    Salt and pepper to taste

Mustard cream sauce

  • 1/2 cup California walnuts
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/4 cup fresh parsley leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon fresh thyme leaves


  • 2 tablespoons chopped California walnuts
  • Sliced green onion tops


  1. Preheat the oven to 190°C. Drizzle oil over potatoes and toss well to coat; season with salt and pepper.
  2. Transfer to a small sheet pan lined with a baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
  3. To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil, and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
  4. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.