The potatoes were so easy and the flavor was sweet and tangy mixed with the creamy flavor of little new potatoes. I could have eaten the whole dish. I recommend the very teeny tiny red new potatoes. They absorb the most flavor and get the softest/crispiest. To this, I added rosemary breaded seitan nuggets. I have made these in the past, but left the gravy off this time. They taste like crispy chicken nuggets to me. And, for some added green to the meal, roasted brussels sprouts. They were a great addition because they roasted in a seperate pan side by side with the potatoes. I added a thin layer of olive oil to a baking dish, splashed balsalmic vinegar and salt and pepper and layered the washed and quartered brussels sprouts on top. It all baked at 375 for about 40 minutes.
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