|
Instructions |
|
|
Preheat over to 425 degrees.
|
|
|
Cut the potatoes in halves or quarters, and place them on a
sheet pan lined with parchment paper. 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 t salt, some 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.
Serve hot sprinkled with the chopped parsley and a little
extra salt.
|
|
|
Serving
Suggestions |
|
Sprinkle with crumbled bacon for real awesomeness.
|
|
Originally Submitted
5/10/2013
|