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These potatoes are easy and make a great side dish on any plate with an entrée and vegetables or a green salad, or with sandwiches. My rule of thumb is to use one more potato than the number of people I’m feeding, depending on how big the potatoes are. Russets are nice, but we’ve also used Yukon Golds or any other potatoes we have on hand. I haven’t tried this recipe with sweet potatoes, but now I think I should give that a try. Dijon mustard, or a nice spicy brown with whole seeds, are good choices. If you only have yellow, or if that’s what you prefer, go for it.
Mustard Roasted Potatoes
Serves 4
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| I ended up adding another potato to these four - we love these potatoes! |
Ingredients
4
or 5 potatoes, peeled and cut into ¾-inch cubes
1
large onion (yellow, white, or red), cut in half then sliced into ¼-inch wide pieces
3
tablespoons olive oil
3
or 4 tablespoons brown mustard
Salt
and pepper to taste
Directions
Heat
oven to 450℉
Spray
a large, shallow baking sheet with cooking spray
In
a large bowl, toss all ingredients until potatoes and onions are well coated
Spread mixture on baking sheet in an even layer
Roast for 30-40 minutes, or until potatoes are tender and turning brown, and the onion is beginning to brown and smaller pieces are getting crispy. Stir 2 or 3 times during roasting.
(Please imagine a photo of peeled, cubed potatoes here. I forgot to take one.)
The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction.
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