Deliciously roasted potatoes with a tangy mustard twist.
These mustard-roasted potatoes are a delightful twist on the classic roasted potatoes. The tangy mustard adds a unique flavor that will have everyone asking for seconds. The recipe was first featured in the 2006 edition of Barefoot Contessa at Home.
- 2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
- 1 large onion
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons 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 chopped parsley and a little extra salt.
- Turning the potatoes is essential to keep the onions from burning.
- A nice variation is to use harissa instead of mustard.
- The potatoes may actually be done in 45 minutes if they are in about 1 1/2 inch pieces.
- The dish actually is tastier the next day as leftovers.
- The leftover potatoes can be used in a breakfast taco the next day.
- If you can, make a double batch, they are that good.