Awhile back, dear Samma posted a link to these delicious looking potatoes. I promptly pinned – and then forgot about them. That is, until I began my quest to make everything Ina Garten, and I rediscovered the recipe. These are an instant classic – simple as they can be, but different enough that it’s not just another boring roasted potato. Not to mention, I cut up the onions and potatoes early in the day, throw them in a ziploc with the olive oil and mustard and set aside until I’m ready to toss them on a pan and into the oven. If you’re looking for a quick, last minute Thanksgiving side… here you are.
Ina’s Mustard Roasted Potatoes
from Ina Garten At Home
2 1/2-3 pounds red potatoes, quartered
2 yellow onions, cut into half moons
3 tbsp olive oil
2 tbsp grainy mustard
1 tsp black pepper
1 tsp (or to taste) kosher salt
1/4 cup chopped parsley, optional
Preheat oven to 425, and prepare a large baking sheet with foil. Spray with cooking spray.
Toss potatoes, onions, oil, mustard and salt and pepper on the baking pan. (alternately, you can put them all in a large ziploc and let them rest until you’re ready to cook them.)
Bake for 45 minutes to an hour, tossing a few times – or until tender. Top with chopped parsley if you’re looking to impress.
GO COCKS! BEAT THE TATERS!