Whole Grain Mustard Roasted Potatoes with Red Onions

20150109-072203.jpg Trying a new dish for me usually ends up as a compilation of several different things I have seen/read, then I put my own spin on it. Roasting potatoes with mustard is one of those things. I saw it on a blog post, saw it in a food magazine, then saw it on a cooking show. This is so easy, and so comforting & tasty.

Preheat oven to 400. I know, I cook almost everything at 400. Cut Yukon gold potatoes in pieces that are two bite size. Generally this is quartering them, depending on the size of the spud. You don’t want them super small as they start to break down in the baking/roasting process. Spread the cut potatoes out into a large oven proof dish or roasting pan. They really need to be a single layer. If they are stacked, they steam more than roast. Then cut up a red onion into large pieces and scatter about. They are such a great combination with the potatoes. Then drizzle all with extra virgin olive oil and a heavy hand with the salt & pepper. Then the magic happens. Spoon over the whole lot several heaping spoonfuls of whole grain mustard. Now with your hands, get into the entire mixture and move it all around until everything is nice and evenly coated with the mustard, including the onions. Wash hands thoroughly, as they will be a mustardy mess. Then put the dish or sheet pan into the hot oven. Check every 15 minutes, turning things with a spatula or a spoon. 45 minutes to an hour should do the trick. Your kitchen will smell divine. Out will come these golden nuggets of deliciousness. They snuggled right up last evening to a piece of halibut, but would work with almost anything. Think steak, chicken. So good. Topped with a fried egg for a breakfast as dinner would be out of this world.

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{ 2 comments to read ... please submit one more! }

  1. Which whole grain mustard do you like? Is it sold at Watson Kennedy?

  2. Hi Brad! I am a Maille fan, which you can find at most grocery stores. We actually don’t sell whole grain at my shops. None of the vendors we carry stock it. Happy cooking!
    Ted

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