Mustard-roasted potatoes and onion

4
4
2
SmartPoints® value per serving
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(es)

15 oz, 3 (5-ounce potatoes), scrubbed

uncooked red onion(s)

1 medium

Dijon Mustard

cup(s), coarse-grain, or a combination of smooth Dijon and coarse-grain Dijon

extra virgin olive oil

2 tsp

rosemary

2 tsp, chopped fresh

rosemary

2 tsp, needles

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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