Easy Sides: Mustard Roasted Potatoes

Mustard Roasted Potatoes

Potatoes are one of my very favorite foods — true for my entire family. I could eat them every single day, prepared any way. My husband discovered this simple easy recipe and slimmed it down for me. The potatoes come out perfect. So flavorful and crispy.

These pair very well with beef, pork, chicken, or fish. Enjoy!

Mustard Roasted Red Potatoes

We always have these ingredients in our pantry.

Mustard Roasted Red Potatoes

Place potatoes and all other ingredients into a large plastic bag with a zipper seal.

Mustard Roasted Red Potatoes

Seal the bag and mix everything up well.

Mustard Roasted Red Potatoes

Line a sheet pan with foil and spread potatoes and onions onto pan.

Mustard Roasted Red Potatoes

Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss occasionally to prevent sticking and for even browning.

Mustard Roasted Potatoes
 
Weight Watchers Info: 3 PointsPlus per serving
Author:
Recipe type: Side Dish
Serves: 3
Ingredients
  • 1 pound small red potatoes
  • ½ large yellow onion
  • 1 tablespoon olive oil
  • 1-/12 tablespoons whole-grain mustard
  • kosher salt
  • ½ teaspoon coarse ground black pepper
  • 2 cloves garlic, minced
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Cut the potatoes into one-inch cubes (halves or quarters for the small potatoes, several more cuts for the larger ones). Place potatoes into a large plastic bag with a zipper seal. Peel onion and cut in half. Slice crosswise to about ¼ inch thickness to make half rounds and add to bag.
  3. Add the olive oil, garlic, mustard, salt, and pepper to bag; seal, and toss together. This can be prepped a few hours in advance and left in the plastic bag until ready to roast.
  4. Line a sheet pan with foil and spread potatoes and onions onto pan. Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occasionally to prevent sticking and for even browning.
  5. Serve immediately.

Comments

  1. says

    These were really easy and delicious!
    We made them for our Thanksgiving dinner, and since it WAS Thanksgiving, our oven broke, and the thermostat kept the burner on high the whole time. We ended up with a baking dish of black lava rocks!

    Determined to try them, I made the recipe last night in our convection oven, and loved them. Thank you Colleen, for posting the recipe.

    ~brian

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