Mustard-Roasted Potatoes

Hot, crispy and fresh out of the oven...mmm :)

After John and I got married I decided I was going to learn to cook once and for all.  My family teased me for my lack of cooking skills growing up, and I was ready to prove to myself I was actually capable of doing more than calling takeout - GrubHub for you Chicago people. I figured that if I waited until I had kids to learn to cook I'd never have the time or energy and I'd be committed to a life of store bought meals or takeout.  Not only that, I thought it had to be cheaper to cook than constantly order out. We are on a budget!  Besides, I couldn't let all those wonderful wedding gifts go to waste. :)

This was one of the first recipes I tried. As usual, I chose it for it's simple ingredient list and seemingly easy preparation. It was super easy, and a HUGE hit. John requests these at least once a week, and I am all too happy to whip them up.  I'm sure if you try the recipe it will quickly be one of your go-to side dishes as well. The original recipe is from Barefoot Contessa at Home. As I like to do, I've made my own modifications and put those in parenthesis.

Now I might go reheat some of these leftover potatoes from tonight... :)

Ingredients:
*2 1/2 pound bag red potatoes (I usually use half of one of the big bags you buy for a few dollars. I've also done this recipe with regular potatoes, which are also yummy and usually a little crispier.)
*3 tablespoons olive oil
*2 tablespoons whole-grain mustard (I've always used country dijon.)
*2 yellow onions, sliced (We're not huge onion people so I only use about half of whatever kind of onion I have in the fridge.)
*kosher salt and 1 teaspoon freshly ground black pepper (I use regular salt and pepper to taste.)
*1/4 cup fresh cut parsley (I always end up skipping this because I don't care about it enough to spend the extra few dollars.)

Preparation:
 *Preheat oven to 425 degrees.

*Cut the potatoes into quarters or smaller, depending on your preference. (Keep in mind they will shrink slightly as you cook them. The smaller the pieces the crispier they will be.) Place the potatoes in a large bowl.

*Remove the ends of the onion(s), peel them and cut them in half. Slice crosswise to desired width. Toss them in the bowl. Add olive oil and mustard and toss, coating potatoes evenly.

*Transfer contents of bowl to a lightly greased sheet pan (this was my addition after scraping the potatoes off the pan my first time). Add salt and pepper.

*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 (I suggest about every 15 minutes) with a spatula so they brown evenly.

*Serve hot and sprinkled with the chopped parsley and a little extra salt. (Hope you love them as much as we do!)

On the pan and ready for the oven.

Hot, crispy and fresh out of the oven...mmm :)