How To Make Mustard Roasted Potatoes

Recipe: Mustard Roasted Potatoes

Last Friday, my incredible husband really turned the tables on me. After a really long week of work, he surprised me with a homemade dinner, putting on an amazing spread. Not only did he secretly dig through my favorite cookbooks for inspiration, he made recipes we've been wanting to try but haven't found the time. Case in point: Ina Garten's Mustard Roasted Potatoes.

From the moment I walked in the door, it was like -- BAM!! -- the aroma was unreal. I had no idea what smelled so great until Bryan brought out the potatoes. The combination of baby potatoes, onion, olive oil and grainy mustard all roasting in the oven was heavenly. Even if you're not surprising anyone with dinner, they're easy and undeniably delicious. Best yet, they're sure to put a smile on the face of anyone you're cooking for. Just like me. :)

Mustard Roasted Potatoes
Adapted from Ina Garten's Barefoot Contessa At Home

• 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
• 2 yellow onions
• 3 tablespoons good olive oil
• 2 tablespoons whole-grain mustard
• Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions: Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a 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 the sheet pan. Add the olive oil, mustard, 2 teaspoons 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. Serve hot sprinkled with chopped parsley and a little extra salt.