This has to be my favorite side dish. My Whole-Grain Mustard Oven-Roasted Potatoes make a great side dish and pair well with chicken or pork.
I wanted to post this recipe in the vegetarian and gluten-free categories because I believe those who 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, large mixing bowl, chef’s knife, cutting board
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 black pepper, freshly-ground
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh dill, finely chopped
Instructions:
Preheat oven to 425°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 well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet.
Roast for 50-60 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.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Whole-Grain Mustard Oven-Roasted Potatoes
Equipment
- 1 rimmed baking sheet pan
- 1 mixing bowl Large
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 pounds small Yukon gold and red potatoes Halved
- 3 tbsps olive oil
- 2 tbsps whole grain mustard
- 1 large yellow onion Sliced into half-moons
- 2 tsps kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1 tbsp fresh dill Finely chopped
Instructions
- Preheat oven to 425°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 well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet.Roast for 50-60 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.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2015/06/18/slow-cooked-tex-mex-style-green-beans/
https://lindalouhamel.com/2015/06/22/yogurt-marinade/
