Categories: Sides

Ingredients

• 2 1/2 lbs. small red potatoes
• 2 yellow onions
• 3 tbsp olive oil
• 2 tbsp whole-grain mustard
• Kosher salt
• 1 tsp black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 425.

2. 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" thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp 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.

3. Serve hot sprinkled with the chopped parsley and a little extra salt.

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