Roasted Potatoes with Mustard and Onions

Re-blog Monday and the original post for this was September ’12. In getting ready for my Thanksgiving menu I came upon this and think it would be a wonderful addition to the Thanksgiving table. It’s savory and pretty perfect. Ingredients are few and the prep couldn’t be easier. It’s just a wonderful side dish anytime anywhere. Enjoy!

Cooking with Candi

I saw this on the Barefoot Contessa TV show and thought this would be so tasty. It was! I made it with chicken and steak, but honestly this would be great alongside any dish. Very easy and pretty perfect. This was how I prepared it. It served 6 very well, and it could probably serve 8 – 10 as a side dish. A perfect dish for Thanksgiving or Christmas or any dinner party.


2 – 2 1/2 lbs. Yukon gold potatoes

2 medium size yellow onions

3 tablespoons olive oil

2 tablespoons whole-grain mustard

Kosher Salt – about 2 teaspoons

Freshly Ground Black Pepper – a few good grinds of the pepper mill


Preheat the oven to 400 degrees.

Cut the potatoes in quarters, and then I cut them again, I found they crisped up better smaller.  Place on a very large sheet pan, do not crowd. I actually used two baking sheets…

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