Mustard-Roasted Potatoes

Roasted potatoes are a great side dish because you can change the herbs and spices depending on what you are serving them with; and they are easy to prepare. Usually I just toss them with some rosemary and thyme, but when I saw this recipe I knew I wanted to try it.

It really pays to invest in some nice coarse-ground mustard for this. I used Grey Poupon's new Harvest Coarse Ground Mustard, and you can see the mustard seeds on the finished product:

I only used one onion since I thought 2 onions in comparison to the amount of potatoes would lead to the title of "mustard-roasted potatoes and onions" and that wasn't really what I was going for. Make these soon - they are delicious!

Mustard Roasted Potatoes

from Ina Garten

Makes 6 servings

2 1/2 pounds small red potatoes (I used regular size and cut them smaller)

2 yellow onions (I used one)

3 tablespoons olive oil

2 tablespoons whole-grain mustard

kosher salt

1 teaspoon coarse ground black pepper

1/4 cup fresh parsley, chopped

Preheat the oven to 425 degrees F.

Cut the potatoes into one-inch cubes (halves or quarters for the small potatoes, several more cuts for the larger ones). Place potatoes into a large plastic bag with a zipper seal. Peel onion and cut in half. Slice crosswise to about 1/4 inch thickness to make half rounds and add to bag.

Add the olive oil, mustard, 2 teaspoons salt, and pepper to bag; seal, and toss together.

Line a sheet pan with foil and spread potatoes and onions onto pan. Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occassionally to prevent sticking and for even browning.

Garnish with chopped parsley and more salt if needed and serve immediately.

Note: These can be prepped a few hours in advance and left in the plastic bag until ready to roast.