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Wednesday, May 15, 2013

Mustard Roasted Potatoes


These potatoes are amazing!  Another Ina inspired recipe.  So simple and the mustards tanginess is fantastic.  I loved these potatoes so much I add the mustard sauce to carrots, broccolli and cauliflower mixure and roasted them as well.  They were just as delicious as the potatoes.









Whole Grain Mustard Roasted Potatoes

1 1/2 pounds of small red potatoes
1 large sweet onion
3 tablespoons olive oil
2 tablespoons of whole grain mustard
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley

Pre-heat oven to 425 degrees.

  1. 1.   Cut potatoes in quarters and place them on a baking sheet sprayed with cooking spray.
  2. 2.   Cut onion in half and then into rounds.  Separate the onion rounds and toss them in with the potatoes.
  3. 3.   In a small bowl combine the olive oil, mustard, salt and pepper.
  4. 4.   Pour the mustard mixture over the potatoes and onions and toss with your hands for even coating.
  5. 5.   Bake for 50 minutes to 1 hour.  Toss the potatoes around from time to time.
  6. 6.   Remove the potatoes from the oven and sprinkle with a little more salt and the chopped parsley. 




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