Mustard-Roasted Potatoes

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    pounds small red potatoes

  • 2

    yellow onions

  • 3

    tablespoons good olive oil

  • 2

    tablespoons whole-grain mustard

  • kosher salt

  • 1

    teaspoon freshly ground black pepper

  • 1/4

    cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled with the chopped parsley and a little extra salt.

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