| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
- 2 yellow onions
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees.
- 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 1/4-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.
- Serve hot sprinkled with chopped parsley and a little extra salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 571 mg |
Reviews
Have been making these for many years. Those of you complaining about burnt onions are missing out! The onions are the best part even if they are a bit crispy. Also as I suggest you stir the potatoes and onions at 15 minute intervals and if they are done to your satisfaction take them out! Recipes don’t have to followed exactly, especially if you think the food is done
First, it needs more mustard. Second, the cook time should be about 40 minutes for the potatoes. The onions were burned. Perhaps cutting them in chunks rather than slicing would help.
I am wondering if I can make these a day ahead and reheat them ? If so, what temperature and how long ? Many thanks
This is my go to for a potato side, especially when you don’t want to mash them! These are delicious with any meat! I can’t say enough good about them. Thanks Ina!
Terrific dish when wanting a little more flavor in your potatoes or a heavier side dish. Our go-to with ham and one of our favorites when wanting a little more pizzaz in a side dish
Yummo and super easy! Adjust cooking time to the size of your potatoes.
I made these today and they turned out delicious. The only thing I changed was doubling the mustard and the only potatoes I had on hand were Russet Potatoes (I didn’t want to waste them). I tossed them every 15 minutes to make sure nothing burned. I am really looking forward to using red or gold potatoes next time.
Great disappointment. I regularly roast small potatoes cut in 1/2 with rosemary, pepper & salt at 425-450 F for about 12-15 minutes. Although I had doubts I followed the recipe exactly because I trust Ina Garten’s recipes in general but this was a total flop. The onions are burned and 50 minutes for small cut in 1/2 – 1/4 potatoes is way too long. Also way too much salt on this one. I think the mustard flavor is a keeper but I will adjust the recipe.
Very good!
Very good and quick. I put in the onions the last 15 min, otherwise I found that they burn, while the potatoes are cooking