mustard-roasted potatoes

based on the recipe in Barefoot Contessa at Home (2006)

6 servings

Preheat oven to 425 degrees F.

Prepare and toss together on a rimmed sheet pan:

2.5 pounds small red potatoes, cut in halves or quarters

2 yellow onions, sliced (I usually omit the onions)

3 tablespoons olive oil

2 tablespoons whole-grain mustard

2 teaspoons salt

1 teaspoon ground black pepper

Bake for 50-60 minutes, until potatoes are lightly browned yet tender.

Toss occasionally for even browning.

Sprinkle with:

0.25 cup chopped fresh flat-leaf parsley (I usually omit this too)

Serve hot.