Thursday, February 25, 2010
Mustard Roasted Potatoes
We love roasted potatoes and eat them frequently with our dinners. We also have no fewer than five different kinds of mustard in our refrigerator (down from an absurd eight a month ago). When I stumbled upon Ina Garten's recipe for mustard roasted potatoes I knew they'd be a hit at our household. I also knew, despite not having been to the grocery store in a few weeks, we had all the necessary ingredients in our pantry.
2.5 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Now You're Cookin':
Preheat oven to 425 degrees F.
Cut potatoes into 1.5" wedges.
Cut onions into 1/4" thick half-rounds.
In a large bowl whisk together olive oil, mustard, 2 teaspoons of kosher salt and pepper.
Add potatoes and onions to the mustard mixture and toss until potatoes and onions are evenly coated.
Bake 50 minutes to 1 hour, or until potatoes are lightly browned turning potatoes every 20 minutes during baking so they brown evenly.
Sprinkle hot potatoes with parsley and more salt to taste, and serve.