Wednesday, July 8, 2009

mustard-roasted potatoes

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

Preheat the oven to 425
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the ions, 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 the brown evenly.  
Serve hot sprinkled with the chopped parsley and a little extra salt.
* These potatoes have quickly become one of our favorite sides.  I like to serve them as a side for breakfast with eggs or quiche.  For dinner I serve them with turkey burgers (I will post that recipe later).

1 comment:

  1. I've already made these three times. Alex loves them. So simple yet so flavorful.