Crispy on the outside and tender on the inside. A hint of tangy mustard melds perfect with salty roasted potatoes. A fabulous side dish for any occasion.
This recipe is courtesy of Ian Garten’s “Barefoot Contessa At Home”.
2 1/2lbs small red potatoes
2 yellow onions
3 tbsp good olive oil
2 tbsp whole grain mustard
1 tsp freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
- Preheat oven to 425F
- Cut the potatoes in halves or quarters, depending on their size and place them on a sheet pan. Remove the end of the onions, peel them, and cut them in half. Slice them crosswise in 1/4 thick slices to make half rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp 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.