Mustard Roasted Potatoes
At Home (p. 153)
Ingredients
3 items
- Small red potatoes 2 1/2 lbs
- Yellow onion 2
- Whole-grain mustard 2 tbl
Prep
Before you start
- Yellow onion - peel, cut in half and slice crosswise in 1/4-inch-thick slices to make half-rounds — this is the unglamorous shit that makes the good part happen.
Method
Instructions
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan, while resisting the deeply human urge to fuss with it nonstop. Toss the sliced onion rounds and potatoes together on the sheet pan. Add 3 tbl of olive oil, mustard, 2 tsp salt, 1 tsp of pepper and toss them together, again.
- 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.