Ina Garten’s Mustard-Roasted Potatoes
Roasting potatoes at high heat makes them crisp on the outside and tender inside. If you want to prep the potatoes early, store them covered in water to keep them from turning brown. When you’re ready to roast them, drain the water and add lots of mustard and seasonings.
- 2 1/2 pounds
small red potatoes
- 3 tablespoons
good olive oil
- 2 tablespoons
- 1 teaspoon
freshly ground black pepper
- 1/4 cup
chopped fresh flat-leaf parsley
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 the chopped parsley and a little extra salt.
Reprinted from Barefoot Contessa at Home. Copyright © 2006 by Ina Garten (Clarkson Potter/Publishers, Penguin Random House). Photographs © 2006 by Quentin Bacon.