Hey y’all! I went to the most fantastic wedding this weekend. One of my law school friends got hitched, so we trekked on over to Mississippi to celebrate the bride and groom and partake in the festivities. The ceremony was beautiful, the food was delicious, and the band was awesome. It was a great “last hoorah” with some of my friends before we move out of Ttown and part ways (for the time being). I don’t like “goodbyes,” so I refused to do them (hence the “for the time being”). I prefer the “cya soon’s” or the “cya later’s.”
Anywho, remember the balsamic-glazed steak rolls? I served these potatoes with the steak rolls and it was a perfect match. It’s a Barefoot Contessa recipe I found on Pinterest (shocker) – go here for the original!
mustard-roasted red potatoes
- 1 1/2 – 2 lbs red potatoes, cut into quarters or halves (depending on how big they are)
- 1 large sweet onion
- 3 tbs olive oil
- 2 tbs spicy mustard
- 1 tsp black pepper
- 2 tsp salt
- 1/4 c fresh parsley, roughly chopped
Preheat your oven to 425F. Throw your quartered or halved potatoes on a sheet pan. Cut your onion into half-round slices and toss those in there, too, mixing them together. In a small bowl or glass, mix the olive oil, mustard, salt, and pepper. Pour it over the potatoes and onions and stir around until everything is coated. Then throw the whole thing in the oven for 50 minutes to an hour, or until the potatoes are pretty and browned on the outside, but tender on the inside. [Stir the potatoes around every once in a while so that they brown evenly.] When they’re out of the oven, sprinkle the parsley on top and serve hot!
Aren’t they pretty?!
And see how good they look with the steak rolls and a warm piece of baguette! Yummmmm.