Tasty way to serve potatoes that are crispy and easy to prepare.
2 ½ pounds small red potatoes (or potatoes of your choice)
2 onions, sliced
3 Tablespoons olive oil
2-3 Tablespoons whole-grain mustard or spicy mustard (Gulden’s)
1 teaspoon fresh ground black pepper
¼ cup chopped fresh parsley: optional
Preheat oven to 420 o F.
Cut the potatoes in quarters and place them on a sheet pan. Cut the onions in half and slice the onion crosswise in ~ ¼ inch slices. Add the olive oil, mustard, 2 teaspoons salt, and black pepper. Toss all ingredients together on the sheet pan.
Bake ~ 50 – 60 minutes until the potatoes are lightly browned. Toss the potatoes occasionally with a metal spatula to enable even browning.
Serve hot sprinkled with a little extra salt and parsley if desired.
~ 6 servings