Description
Ina Garten’s mustard roasted potatoes deliver rustic French countryside charm with tangy Dijon and herbal notes. Crispy exteriors and creamy centers create a simple side dish that elevates any meal for home cooks seeking effortless elegance.
Ingredients
Scale
Main Vegetables:
- 2 ½ pounds (1.13 kg) small red potatoes (or small Yukon Gold potatoes)
- 2 yellow onions
Seasonings and Herbs:
- 3 tablespoons (45 ml) good olive oil
- 2 tablespoons (30 ml) whole-grain mustard
- 1 teaspoon freshly ground black pepper
- Kosher salt
Garnish:
- ¼ cup (15 g) chopped fresh flat-leaf parsley
Instructions
- Prepare the oven by heating it to 425 degrees Fahrenheit (218 degrees Celsius), ensuring the rack is positioned in the middle for even roasting.
- Examine the potatoes and slice them into uniform halves or quarters, depending on their size, creating bite-sized pieces that will cook evenly.
- Clean and prepare the onions by removing the outer papery skin, trimming both ends, and then carefully slicing them into delicate, translucent half-moon shapes.
- Arrange the potato chunks and sliced onions on a large rimmed baking sheet, spreading them out to create a single layer that allows for proper caramelization.
- Generously drizzle extra virgin olive oil over the vegetables, ensuring each piece is lightly coated for optimal roasting.
- Sprinkle two teaspoons of kosher salt and freshly ground black pepper across the vegetables, then add a dollop of tangy Dijon mustard for additional flavor complexity.
- Using your hands or a spatula, thoroughly toss the ingredients to distribute the seasonings and oil evenly, guaranteeing each morsel is well-seasoned.
- Place the baking sheet in the preheated oven and roast for 50 to 60 minutes, rotating the pan and gently stirring the vegetables every 15-20 minutes to promote uniform browning.
- The dish is ready when potatoes develop a golden-brown exterior and a tender, creamy interior, with onions becoming soft and caramelized.
- Remove from the oven and let rest for a few minutes, then garnish with freshly chopped parsley and an optional pinch of salt to enhance the final presentation.
Notes
- Select potatoes that crisp beautifully and hold their shape during roasting, like small red or Yukon Gold varieties for optimal flavor and texture.
- Cut potatoes consistently into halves or quarters, guaranteeing even cooking and attractive presentation on the plate.
- Slice onions into delicate half-moon shapes to promote quick caramelization and ensure they blend harmoniously with the roasted potatoes.
- Drizzle olive oil generously to create a golden, crispy exterior that seals in the potatoes’ natural moisture and enhances their rich, earthy taste.
- Season generously with herbs like rosemary or thyme, which complement the potatoes’ natural flavors and add an aromatic depth to the dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg