If you follow me, you know one of my most fav ways to prepare protein is by adding a board sauce. This is a combination of fat, spice and herbs placed onto a cutting board. Transfer your grilled or roasted meat, chicken or fish to the board, toss in the “sauce” and then tent to rest for several minutes. The results are flavorful and foolproof – my favorite combination!
Just last night, I was staring at a bag of baby potatoes and my culinary light bulb went off! Why not create a board sauce for veggies? I turned that idea around in my head and came up with a sheet pan sauce. It worked out perfectly!
Here’s how to prep the potatoes…
Preheat the oven to 425°. Cut baby potatoes in half. I used Yukon gold potatoes for this recipe. Drizzle the sheet pan with olive oil. Add Dijon-style mustard, Parmesan cheese, bits of fresh garlic, salt, and pepper. Use a spoon to slather the sauce together. Dot the sauce with small pieces of butter. Lay the potatoes, cut-side-down, onto the baking sheet. Pop the sheet pan into the oven and roast until the bottom of the potatoes are browned and golden, about 10 minutes. Flip the potatoes over and roast until the potatoes are soft and pillowy on the inside and crunchy brown on the outside, about 10 minutes more.
You can add anything you like to your sheet pan sauce. Add spices like thyme and rosemary, or chili powder and cumin. Vary the cheese or toss with fresh herbs. It all works! These potatoes will work spectacularly in potato salad, or reheated with sautéed onion and peppers for a terrific breakfast potato the next day!
This method will work with other veggies like carrots and beets or zucchini and squash. I bet corn on the cob will be perfect with a sheet pan sauce, as will roasted tomatoes, shishito peppers and red onions. Oh…. I’m so excited I could go on and on and on…..