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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 3 pounds Small Red-Skinned Potatoes, Quartered
- 2 whole Small Yellow Onions, Peeled, Halved And Sliced Vertically
- 3-1/2 Tablespoons Garlic Infused Olive Oil
- 2-1/2 Tablespoons Country Style Dijon Mustard
- Kosher Salt And Black Pepper To Taste
- 2 Tablespoons Chopped Fresh Parsley
Method
- Preheat your oven to 425°F.
- Grab a rimmed aluminum sheet pan and add the quartered red-skins and sliced onions. Drizzle with garlic olive oil and grainy Dijon mustard. Toss with your impeccably clean hands and spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
- Once crispy and golden, season with kosher salt, black pepper and the chopped fresh parsley. Enjoy!
- Adapted from Ina Garten's recipe for Roasted Mustard Red-Skinned Potatoes.
