Recipe: Mustard-Roasted Potatoes

Potatoes are naturally gluten-free.  Yep.  They are.  And that, my dearest friends, is one of the reasons I eat so damn much of them.  Honestly.  But, sometimes I get tired of the stuffed baked potato or the baked fries or the mashed up varieties.  Sometimes I want something different.  Sometimes all it takes is a little adjustment to the flavor and you have a winning recipe.

Thanks to my indulgence in all things Food Network, I recently caught an episode of The Barefoot Contessa where she literally took potatoes and turned the volume way up!  And all it took…was some mustard.

It’s true.  Now, my roomie doesn’t even like mustard…but she absolutely LOVED these.  I think she was glad to have a serving left over.  I made them while our friend Greg was in town for Sunday breakfast…and they were a huge hit.  The added onion that roasts with these is a nice touch.  However, I think next time I roast these up, I’ll put them on the bottom rack as some of the onions got a wee tad…dark.

But…this was a recipe worth making for sure.  Going to have to do it again.  I always have potatoes on hand!

Recipe: Mustard-Roasted Potatoes

 

Mustard-Roasted Potatoes

Mustard-Roasted Potatoes

 

Servings: 6
Time: Prep 10 minutes; Cook 60 minutes

Ingredients:

 

  • 2-1/2 pounds small red potatoes (or small Yukon Gold potatoes)
  • 2 yellow onions
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
Ingredients:

Preheat the oven to 425°F.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.

~*~*~

As is usual for me, I didn’t sprinkle with the extra salt at the end…I figured it had plenty on there already.  And with the mustard…it was certainly seasoned to perfection.  These were a huge hit and it makes plenty.  I actually used russet potatoes, since that’s what came in my CSA bin and it worked out perfectly.  Delicious recipe.  Honestly…if you want a new spin on potatoes…you’ll love this.

 

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