Ingredients
- 2 1/2 pounds small red potatoes or Yukon Gold potatoes
- 1 large yellow onion, sliced
- 3 tablespoons good olive oil
- 3 tablespoons coarse ground Dijon mustard
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees.
Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan. 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. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed.
