Oven-Crisped Baby Potatoes and Onions

• 2 Tbs. olive oil
• 1 tsp. Dijon mustard
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. mixed red and yellow baby potatoes, halved
• 2 small Vidalia or other sweet onions, cut into 8 wedges each
• 1 Tbs. fresh thyme leaves
• 1 tsp. fennel seed, optional
• 1/4 cup shredded fontina cheese (1 oz.)

1. Preheat oven to 450F.
2. Whisk together oil, mustard, salt, and pepper in a large bowl.
3. Add potatoes and onions, and toss to coat.
4. Spread evenly on baking sheet.
5. Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking.
6. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside.
7. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top.
8. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted.
9. Season with additional salt and pepper, if desired.

olive oil, mustard, salt, freshly ground black pepper, mixed red, vidalia, thyme, fennel, fontina cheese

Taken from www.vegetariantimes.com/recipe/oven-crisped-baby-potatoes-and-onions/ (may not work)