Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Oven Roasted Whole Grain Mustard Potatoes

on June 16, 2015

2015-06-11 15.43.21

2015-06-11 14.14.12 2015-06-11 14.17.42 2015-06-11 14.16.032015-06-11 14.21.53 2015-06-11 14.26.302015-06-11 15.07.342015-06-11 15.43.21

This has to be my favorite side dish because it really goes with anything else that I’m making. I wanted to post this recipe in the vegetarian and gluten free categories. I believe those that live “meatfree” or “gluten free”  will enjoy these potoatoes as much as I do. This dish is so very simple that I’m going straight to the ingredients and then the directions.

Prep Time: 10 minutes
Equipment: sheet pan
Oven Temp: 425 degrees
Cooking Time: 50-60 minutes

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

Directions: Preheat oven to 425 degrees. Clean dry and cut all the potatoes in half then place on a sheet pan. Next add the sliced onion to the pan. To that, add the olive oil, whole grain mustard, Kosher salt, and black pepper. Toss really well with your hands until all the potatoes and onions are coated. Place in the oven to roast. Half way through, take them out of the oven, using a spatula, turn all the onions and potatoes over. Place them back into the oven to finish roasting. Once finished, then sprinkle on the the chopped Italian parsley and dill.


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