Mustard-Roasted Potatoes

Name: Mustard-Roasted Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 servings

Ingredients

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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.