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Mustard-Roasted Potatoes

2 pounds Red Fingerling Potatoes

2 yellow onions, peeled

3 tablespoons olive oil

2 tablespoons whole-grain mustard

kosher salt

fresh ground black pepper

1/4 cup chopped fresh flat leaf parsley

 

Preheat oven to 425 degrees.

Cut potatoes in half or in quarters to get a uniform size, place them in a large mixing bowl. Cut the onions in half then slice in 1/4 inch thick sections. Add to the potatoes. Ina a small bowl mix the olive oil, mustard, 2 teaspoons salt, and fresh ground pepper. Toss the mustard mixture with the potatoes and onions. Spread on a sheet pan. Bake until potatoes are lightly browned on the outside and tender when peirced with a fork, about 50 minutes to an hour. Toss the potatoes occassionally with a spatula so they brown evenly.

Serve hot sprinkled with fresh parsley and abit more salt.

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