Description
A flavorful and easy recipe for perfectly roasted potatoes and onions, seasoned with whole grain mustard, fresh herbs, and olive oil. Crispy on the outside and tender inside, these roasted potatoes with caramelized onions make a versatile and delicious side dish perfect for any meal.
Ingredients
Vegetables
- 2 ½ pounds small red potatoes (or small Yukon gold potatoes, may also use Russet potatoes, cut into similar size chunks)
- 2 Vidalia onions (sliced or sweet onions)
Seasoning & Herbs
- ¼ cup extra virgin olive oil
- 2 tablespoons whole grain mustard (or Dijon or favorite mustard)
- 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary (chopped) or 1 teaspoon dried rosemary
- 1 - 2 teaspoons kosher salt
- 1 teaspoon black pepper
Garnish
- Chopped flat-leaf parsley (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting. This high temperature helps achieve a crispy golden exterior on the potatoes.
- Prepare the potatoes: Wash and dry your potatoes well. Cut small red potatoes into halves or quarters, depending on size, keeping chunks similar in size for even cooking. There's no need to peel them.
- Slice the onions: Peel the Vidalia onions and cut them in half, then slice into ¼-inch thick slices. Add these sliced onions to the baking pan with the potatoes.
- Make seasoning mixture: In a small bowl, whisk together the extra virgin olive oil, whole grain mustard, fresh or dried thyme, and rosemary until well combined.
- Season potatoes and onions: Pour the oil and herb mixture evenly over the potatoes and onions in the pan. Sprinkle with 1 teaspoon kosher salt and black pepper. Use your hands or a spatula to toss everything thoroughly so all pieces are well coated.
- Roast: Place the pan in the preheated oven. Roast the potatoes and onions for 50 to 60 minutes. Every 15 minutes, toss or turn them using a metal spatula to ensure even browning and prevent sticking.
- Check doneness: The potatoes are ready when golden brown and tender inside. The onions should be soft and beginning to caramelize, enhancing their natural sweetness.
- Serve: Transfer the roasted vegetables to a serving dish or serve directly from the pan. Garnish with chopped flat-leaf parsley if desired. Taste and add more salt if needed, then enjoy hot.
Notes
- You can substitute red potatoes with Yukon gold or Russet potatoes, but be sure to cut them into similar-sized chunks for even cooking.
- Tossing the potatoes every 15 minutes while roasting is key to getting them evenly browned and crispy.
- The whole grain mustard adds a subtle tangy flavor, but Dijon or your favorite mustard works well too.
- Fresh herbs give a brighter flavor, but dried thyme and rosemary are great alternatives.
- These potatoes reheat well in an oven or air fryer to regain crispiness.
- For a dairy-free and gluten-free side dish, this recipe is naturally suitable.
