Mustard Roasted Potatoes

My kitchen is ALMOST done.  For any of you who have been through this process, you know that the last few weeks are TORTURE!  Everything looks to be in place and functional, but it’s really not, because all the finishing touches take so long to complete.  Grouting the tile on the backsplash, getting all the electrical and lighting switches up and running, installing the accent lighting, touching up the paint, etc.  I hope that my kitchen will be officially complete by the end of this week… if not, then surely next week.  Stay tuned for the big reveal…

So, even though it’s not totally complete, I am semi-functional and so I am ready to start posting more delicious food on LJB.  Last week was my middle son’s 14th birthday.  When my kids have a birthday they get to pick to go out to their favorite restaurant or have Mom cook their favorite meal.  He wanted me to cook Flank Steak, Skip’s salad, and these mustard roasted potatoes.  It was the first meal I cooked in the new kitchen, and it was SO GOOD to have homemade fresh hot food again.

These bite sized flavorful potatoes are the perfect complement to steak, chicken, or pork.  You find you make these over and over again, because they just go so well with everything, and yet are so simple to make.  Roasting them at high heat makes them crisp on the outside and tender inside.

Bite Sized Mustard Roasted Potatoes

2 ½ pounds baby red or gold potatoes

2 medium yellow onions

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons whole grain mustard

Course Sea Salt, to taste

1 teaspoon freshly ground black pepper

¼ cup chopped fresh parsley

Preheat oven to 425 degrees

Wash and thoroughly dry the potatoes.  Cut the potatoes into halves or quarters, depending on the size, and place them on a sheet pan (jelly roll pan).

Quarter the onions and slice about ¼ inch thick to create ½ moon slices of onion.  Toss the onions and potatoes together on the sheet pan.

In a small bowl, stir together the olive oil, mustard, 2 teaspoons salt and pepper.

Bake for 50 minutes to an hour until potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula to ensure even browning.

Remove from oven and sprinkle with more sea salt, to taste, and the parsley.

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