This has to be my favorite side dish. My Whole Grain Mustard Oven Roasted Potatoes is a great side dish and pairs really well with chicken or pork.

I wanted to post this recipe in the vegetarian and gluten-free categories because I believe those that live a “meat-free” or “gluten-free” lifestyle will enjoy these potatoes as much as I do. This dish is delicious and simple to make.

Prep Time: 10 minutes
Cooking Time: 50 to 60 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, large mixing bowl

Ingredients:
2 pounds of small Yukon gold and red potatoes, halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large yellow onion, sliced into half-moons
2 teaspoons of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh dill, finely chopped

Directions:
Preheat oven to 425-degrees F.
Wash, dry, and cut the potatoes in half.  In a large mixing bowl add the halved potatoes sliced onions, olive oil, whole grain mustard, Kosher salt, and freshly ground black pepper. Toss really well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet pan.

Roast for 50 to 60 minutes. Halfway through roasting, flip all the onions and potatoes over to brown on all sides. Return to the oven to finish roasting. Transfer to a serving bowl, while still hot, sprinkle with chopped Italian flat-leaf parsley and dill.

There you have it, my Whole Grain Mustard Oven Roasted Potatoes.

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