Mustard-Roasted Potatoes

I love these potatoes, they are a perfect side dish. I found them in an Ina Garten cookbook

Ingrediants

• 2 1/2 pounds small red potatoes
• 1 large yellow onion
• 3 tablespoons olive oil
• 2 tablespoons whole grain mustard
• kosher salt
• 1 tsp fresh ground peeper
• 1/4 cup chopped flat leaf parsley 

1.  Preheat the oven to 425 degrees.
2.  Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. 
3. 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. 
4. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50-60 minutes
5. Serve hot sprinkled with chopped parsley and a little extra salt.