Mustard-Roasted Potatoes

 2 1/2 lb small red potatoes

2 yellow onions

3 Tbsp olive oil

2 Tbsp whole-grain mustard

Kosher salt

1 tsp freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1.  Preheat oven to 425 degrees.

2.  Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the onions, peel them , and cut them in half.  Slice them crosswise in 1/4 inch thick slices to make half-rounds.  Toss the onions and potatoes together on the sheet pan.  Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together.  Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula so they brown evenly.

3.  Serve hot sprinkled with chopped parsley and a little extra salt.

Recipe: Ina Garten