Mustard-roasted potatoes and onion
1
Points®
Total time: 1 hr 5 min • Prep: 5 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This flavorful, classic potato salad recipe, featuring onions, mustard, and fresh rosemary, doesn't get much easier than this. The whole recipe comes together in about an hour, but a majority of that time is basically hands-off since the potatoes roast in the oven, and all you have to do is turn them halfway through. That way, you can focus on any other meal prep you have to do while keeping the stovetop free. It's the perfect side dish or appetizer to bring to your next cookout or picnic, or as a part of an upcoming holiday meal.
Ingredients
Olive oil cooking spray
1 spray(s)
Uncooked Yukon gold potato
15 oz
Red onion
1 medium
Dijon mustard
⅓ cup(s)
Extra virgin olive oil
2 tsp
Rosemary
2 tsp
Rosemary
2 tsp
Black pepper
¼ tsp
Instructions
1
Preheat oven to 400°F. Spray medium rimmed baking sheet with olive oil nonstick spray.
2
Cut potatoes lengthwise in half; cut each half into 4 wedges. Cut onion in half through stem end and cut each half into 6 wedges.
3
Toss together potatoes, onion, mustard, oil, chopped rosemary, and pepper in medium bowl. Spread potato-onion mixture on prepared baking sheet to form single layer, placing potatoes cut side down. Roast until potatoes are deep golden and crisp on bottom, about 30 minutes. Turn potatoes over and roast until crisp on outside and tender inside, about 20 minutes longer. Sprinkle with rosemary needles.
4
Per serving: 6 potato wedges and 3 onion wedges
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