Recently, a friend whom, again, shall remain nameless, nicknamed me Spud because I love potatoes that much. I was hoping for a cooler nickname, but I guess I’ll take it. There’s really nothing better than some good ol’ carbtastic potatoes. Who gets a side of salad when you can get a side of fries?!
Anyway. It’s not easy to blog about food when you’re fasting. But you know how the famous saying goes: a blogger’s gotta do what a blogger’s gotta do*. *Not a famous saying. This recipe for Mustard Roasted Potatoes is soo easy and you probably have most of the ingredients at home already. Seriously, all you need is small red potatoes, yellow onions, parsley, salt, pepper, olive oil, and whole-grain mustard seeds. I came across it first on Chrissy Teigen’s blog, So Delushious!, because she is one of my favorite people ever since I’ve interviewed her (twice!), and then she married my favorite singer ever, and they did the cutest music video ever together, and basically everything just came full circle so now I’m cooking her potatoes.
Since I’m home in Chicago for a couple days, I made dinner with my mom last night — stir fry chicken with snow peas and this made the perfect side dish.
INGREDIENTS:
2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon coarse ground black pepper
1/4 cup fresh parsley, chopped
DIRECTIONS:
Preheat the oven to 425 degrees F.
Cut the potatoes into one-inch cubes (halves or quarters for the small potatoes, several more cuts for the larger ones). Place potatoes into a large plastic bag with a zipper seal (I was on a time crunch and didn’t have any plastic bags, so I just winged it and tossed it with my hands in a mixing bowl).
Peel onion and cut in half. Slice crosswise to about 1/4 inch thickness to make half rounds and add to bag.
Add the olive oil, mustard, 2 teaspoons salt, and pepper to bag; seal, and toss together. This can be prepped a few hours in advance and left in the plastic bag until ready to roast.
Line a sheet pan with foil and spread potatoes and onions onto pan. Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occassionally to prevent sticking and for even browning.
Garnish with chopped parsley and more salt if needed and serve immediately.
Recipe from Ina Garten
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Shy
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