This is another fave recipe at the Red household. We love red potatoes, and always in the look for a new delicious way to prepare them. Here’s a recipe from Ina Garten which we go back to over and over again! Please don’t skimp on the salt, they really bring out the potatoes flavor. I hope you enjoy this as much as we did!
Adapted from Barefoot Contessa at Home
2 1/2 pounds small red potatoes
2 yellow onions
3 TBS good olive oil
2 TBS whole-grain mustard
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 425 degree.
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 cross-wide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together on the sheet pan.
Add the olive oil, mustard, 2 tsp salt, and pepper and toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.