Mustard roasted potatoes and onions going in the oven now. (Taken with Instagram)
- 2.5 lbs Yukon gold potatoes (or any good sturdy potato), cut into big bite size chunks
- 1 large, or 2 small, white or yellow onions, halved, then half-mooned.
- 2 heaping tbls spoon coarse ground mustard
- 3 tbls olive oil
- 2 tsp sea salt / 1 tsp fresh ground black pepper
Toss all together on a half sheet pan. Make sure no veggies are overlapping - you want them to roast, not steam. Roast uncovered at 425 for 50 minutes. Transfer to serving dish, & top with some chopped flat leave parsley.
Also serving roasted brussel sprouts, Gardein breaded chik’n patties, & corn on the cob (from the farm).