I’m lazy when it comes to cooking. (So lazy in fact that my mom helps me out with a ton of my cooking. That’s not my point, but you should know that she’s awesome.)
There are very few meals on this blog that don’t work as leftovers. In fact, most meals and/or side dishes I bring to work for lunch. My favorites are the Nutted Wild Rice Salad and the Butternut Squash Salad. I add chicken to the butternut squash salad to make it a meal.
Now, one of our new favorite side dishes is Ina Garten’s Mustard Roasted Potatoes. We follow the recipe exactly with a few small substitutions. For example, we don’t know a whole grain mustard that is certainly gluten free in our grocery store, so we use dijon mustard. These small changes don’t seem to make a big difference as long as your picking a high quality mustard and olive oil.
Ina Garten intended for her potato side dish to be exactly that, a side dish. However, I pack the leftovers for lunch. (I add ham too, or else this would not be a very filling lunch.) This dish is simple to make, yet adds so much flavor to your classic roasted potatoes. Without further ado, let’s check out the recipe!
Mustard Roasted Potatoes
Celiac Friendly and Free of the Top 8 Allergens. Always buy ingredients from brands that meet your allergy needs.
- 2½ lbs. Fingerling Potatoes
- 2 Yellow Onions
- 3 tbsp. Olive Oil
- 2 tbsp. Dijon Mustard
- 2 tsp. Kosher Salt
- 1 tsp. Freshly Ground Black Pepper
- Optional: ¼ cup Parsley, chopped
- Preheat the oven to 425.
- Cut the potatoes and onions. Place on a sheet pan.
- Potatoes should be cut in half or quarters depending on their size.
- Onions should be cut into half-rounds by cutting the onion in half and then slicing it across.
- Toss the onions and potatoes together with the the olive oil, mustard, salt, and pepper.
- Bake until the potatoes are lightly browned on the outside and tender on the inside (for 50 minutes to 1 hour). Be sure to toss occasionally.
- Serve warm with a garnish of your choice, such as parsley. And, maybe some extra salt too.
Tips & Tricks
- You can eat this cold the following day too! Just pack it in your lunchbox!
Adapted from Ina Garten’s Mustard Roasted Potatoes
To all my Fiesta Friday friends, I am particularly excited for this weekend because I will get to hang out with my sister while she is on Spring Break! Plus, I have some left over potatoes for lunch today and this weekend. 🙂