Thursday, April 12, 2012
Mustard-Roasted Red Potatoes
Another Barefoot Contessa recipe. These potatoes are a snap to prepare. They are roasted at a high heat which yields a crispy, but tender potato. They would make a fabulous addition to any meal! Enjoy!
2 1/2 pounds small red potatoes
2 yellow onions
3 Tbl olive oil
2 Tbl whole-grain mustard
1 tsp freshly ground black pepper
1/4 c. chopped fresh flat-leaf parsley (I used about 2 Tbl dried parsley- tasted great!)
Preheat oven to 425F
Cut the potatoes in halves or quarters, depending on their size, and place them on a foil lined 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 a the sheet pan. Add the olive oil, mustard, 2 teaspoons of 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 while cooking.
Serve hot sprinkled with the chopped parsley and a little extra salt (if needed).