While flipping through a few new cookbooks I received as Christmas gifts I came across this recipe for roasted potatoes and thought they'd go perfectly with that night's dinner, T-bone steaks with red wine reduction. These were so good, they easily rivaled the t-bones for center stage of the dinner.
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2 ½ pounds small red potatoes
2 yellow onions
3 Tablespoons olive oil
2 Tablespoons whole-grain mustard
1 tsp. freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley
Preheat the oven to 425°.
Slice the potato into quarters and set them aside.
Dice the onion and combine with the potatoes. In a small bowl mix together the olive oil, mustard, kosher salt and pepper. Toss the potato and onion with the mustard mixture, then spread out evenly on a cookie sheet.
Roast the potatoes for about 50 minutes,tossing midway through, until they are lightly browned and soft in the center.
Remove from the oven and toss with the parsley and sprinkle with a bit of additional salt. Serve warm.
Source: Barefoot Contessa At Home by Ina Garten, page 153