Copyright Ina Garten 2006
2 1/2 pounds small red 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
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 end 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 the chopped parsley and a little extra salt.
2 1/2 pounds small red 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
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 end 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 the chopped parsley and a little extra salt.
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