Mustard-roasted potatoes and onion
Olive oil cooking spray
Uncooked Yukon gold potato(es)
15 oz, 3 (5-ounce potatoes), scrubbed
Uncooked red onion(s)
⅓ cup(s), coarse-grain, or a combination of smooth Dijon and coarse-grain Dijon
Extra virgin olive oil
2 tsp, chopped fresh
2 tsp, needles
- Preheat oven to 400°F. Spray medium rimmed baking sheet with olive oil nonstick spray.
- 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.
- 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.
- Per serving: 6 potato wedges and 3 onion wedges