Photo: Mustard-Roasted Potatoes Recipe
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
- 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 chopped parsley and a little extra salt.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By apt9jcs_6240203
lorain, OH
on April 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this after seeing the recipe on TV and reading some of the reviews. I lowered the oven temp to 400 F. I baked the potatoes 30 minutes, then added the onions along with another tablespoon of both mustard and olive oil. continued baking the last 30 minutes. Also, I didn't have whole grain mustard, used Dijon instead. They came out great.
By nechama31_7069247
Houston, TX
on March 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made these and they are AMAZING! I had some small Yukon Golds that I combined with peeled Russets because I didn't have enough YG. I cut the Russets so they would be the same size at the YG's. I roasted them at 425, and had no issue with burning onions. I did turn them about 4 times during the roasting, so maybe that helped. Great recipe!
By ELLAbyDonna
CARLSBAD, CA
on March 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great! Only, watch the temp and time. I used baby potatoes and they were done within 25 minutes, and the onions still burned. I'll adjust. Great, great flavor and so simple.
Read all 29 reviews