Mustard-Roasted Potatoes

• 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
• 2 yellow onions
• 3 tablespoons good olive oil
• 2 tablespoons whole-grain mustard
• Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

1. Preheat the oven to 425 degrees.
2. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.
3. Remove the ends of the onions, peel them, and cut them in half.
4. Slice them crosswise in 1/4-inch-thick slices to make half-rounds.
5. Toss the onions and potatoes together on the sheet pan.
6. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.
7. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.
8. Toss the potatoes from time to time with a metal spatula so they brown evenly.
9. Serve hot sprinkled with chopped parsley and a little extra salt.

red potatoes, yellow onions, olive oil, wholegrain mustard, kosher salt, freshly ground black pepper, parsley

Taken from www.foodnetwork.com/recipes/ina-garten/mustard-roasted-potatoes-recipe.html (may not work)