Mustard Roasted Potatoes

Vegan Online Only servings4 – 6 addedNovember 2018

• 2 pounds small red potatoes (or small Yukon Gold potatoes)
• 1 large yellow onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons whole-grain mustard
• Kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup fresh flat-leaf parsley, chopped

1. Preheat the oven to 425°F.
2. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in ¼-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
3. Serve hot sprinkled with chopped parsley and a little extra salt.