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I made these for New Years Eve and served them with my Seafood Gratin. They were so delicious and simple to prepare. I have already made them again since New Years Eve. Be sure to add plenty of onions, I even loved the burnt crunchy onions. Be sure to toss often while baking and cut the onions into big chucks to ensure that they don't cook to fast. You will love this recipe even if you don;t like mustard
Ingredientes
- 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
Direcciones
- 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. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 62 | 30% |
| Total Fat 7.08g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 926mg | 26% |
| Total Carbs 33.51g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.31g | 2% |
| Protein 4.04g | 6% |
