Ingredients
- 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
- 2 yellow onions
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard (I used more)
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Details
Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from foodnetwork.com
Preparation
Step 1
1. Preheat the oven to 425 degrees.
2. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.
3. Remove the ends of the onions, peel them, and cut them in half.
4. Slice them crosswise in 1/4-inch-thick slices to make half-rounds.
5. Toss the onions and potatoes together on the sheet pan.
6. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.
7. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.
8. Toss the potatoes from time to time with a metal spatula so they brown evenly.
9. Serve hot sprinkled with chopped parsley and a little extra salt.
You'll also love
- Pressure Cooker Beef Stroganoff 4.3/5 (24 Votes)
- Blueberry Blast Breakfast Smoothie 4.3/5 (23 Votes)
- Pasta salad with sausage, peppers... 4.3/5 (23 Votes)
- Turkey-Potato Casserole 3.9/5 (90 Votes)
Review this recipe