Roasted Red potatoes
- 2.5 pounds of red potatoes ( half a bag )
- 2 yellow onions
- 3 tablespoons of olive oil
- 1 tablespoon of Dijon mustard (if you like mustard you can sure do 2 tablespoons, but no more) ( also Dijon mustard has more complex flavoring, so it works better than that of traditional "American Mustard")
- 1.5 teaspoon of salt (Kosher salt has more of delicate flavoring than table salt, that's why I only use Kosher salt)
- 1 teaspoon of freshly cracked black pepper
Pre- heat oven to 425 degrees
- Wash and cut potatoes in mouth size pieces (you don't have to peel them, but if you want to you are free to do so). Toss on to a sheet pan. Cut onions into small slices, again bit size. Add olive oil, mustard, salt and pepper. Toss together with hands until all potatoes and onions are covered with the olive oil mixture.
- Place in oven and bake for 25- 40 minutes until potatoes are golden brown, turning once.
- Careful take out and serve hot with 2 tablespoons of parsley and a little more salt if desired.
Those potatoes sound really yummy. I make potatoes like that and always add garlic and butter, however the mustard sounds pretty interesting.
ReplyDeleteGarlic Roasted Potatoes
ReplyDelete- 3 pounds of either red or white potatoes
- 1/4 cup of olive oil
- 1.5 teaspoons of kosher salt
- 1 teaspoon of fresh ground black pepper
- 3 gloves of garlic
- 2 Tablespoons of parsley
Pre-heat oven to 400 degrees
Cut potatoes into bit size pieces with the skin on ( however if you want to peel then you are welcome to do that.) Put onto sheet pan with olive oil, salt, pepper, the minced garlic. Bake for 35- 50 minutes. Flip at least twice during baking process.
Remove potatoes from oven and add the minced parsley, season to taste and serve hot.