Mustard Roasted Potatoes

• 3 pounds new potatoes
• 1/2 cup grainy mustard
• 5 tablespoons olive oil
• 3 cloves garlic, chopped
• 4 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons salt
• to taste peppper
• 1 medium yellow onion, sliced
• 1 tablespoon red chile flakes, more if you are like me and LOVE spicy foods
• 1 splash white wine, optional but encouraged

1. Preheat the oven to 425 degrees F. Line two baking sheets with foil.rnClean and dice new potatoes. Try to slice them so they're just about all the same size. Place in a large bowl. Toss in sliced onions.
2. In a small bowl, whisk together mustard, olive oil, minced garlic, lemon juice, zest, salt, pepper, and chile flakes. Pour mustard mixture over diced potatoes and onions. Toss until potatoes. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
3. Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven and serve warm. I usually add another 15 minutes to them so they will be really well done.

potatoes, grainy mustard, olive oil, garlic, lemon juice, lemon zest, salt, peppper, yellow onion, red chile flakes, white wine

Taken from food52.com/recipes/27085-mustard-roasted-potatoes (may not work)