Red Potatoes: Mustard Roasted Potatoes
The flavor is amazing.
Use a second mustard for dipping, such as honey mustard, Dijon or spicey mustard, of your choice.
Or the dipping sauce included in this recipe, which I use for my Chicken Fingers with Sorghum Mustard Dipping Sauce, is delicious.
This recipe came from a kid's cookbook that our grandson checked out his library.
Ingredients
- 2 lbs. baby red potatoes
- 1 large onion, sliced into large wedges
- 3 Tbls. olive oil
- 2 Tbls. whole grain mustard salt & pepper, to taste
Sorghum Mustard Dipping Sauce
- ½ c. mayonnaise with olive oil
- 1 Tbls. Dijon mustard
- 1 Tbls. pure cane sorghum
- ¼ t. smoked sea salt
Instructions
Dipping Sauce: Combine all the ingredients for the dipping sauce in a small bowl. Set aside in refrigerator until needed.
Rinse and scrub potatoes, then let dry.
When ready to make, preheat oven to 425 degrees.
Cut potatoes into halves or quarters (roughly the same size so they cook evenly). Place potatoes on a large baking sheet sprayed with non-stick oil. Add onion wedges.
Drizzle olive oil over the potatoes and onions, then add the whole-grain mustard. Use your hands to toss the onions and potatoes with the oil and mustard until all is coated. Spread them out in a single layer. Sprinkle salt and pepper over the top of the potato mixture.
Bake for 50 minutes to 1 hour. Set a timer every 20 minutes so you can toss them with a spatula. The bottoms will get nice and crispy, and the onion will begin to char. Watch so they don’t burn.
NOTE: Serves 4