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roasted red potatoes

November 3, 2010

Here is the other part of the dinner I made on Monday- a recipe my mom makes and I love!

2 1/2 lbs small red potatoes

2 yellow onions

3 T. olive oil

2 T. whole grain mustard

2 T. minced garlic

kosher salt

 1 tsp. pepper

1/4 C. parsley

preheat 425

Cut potatoes in halves or quarters, peel onions – cut in 1/2 slice crosswise in 1/4 inch slices to make 1/2 moons. Toss onions and potatoes together (I did this in the pyrex dish) add olive oil, mustard, garlic, 2 tsp. salt, pepper and toss. Bake 50 min to an hour and toss from time to time in the oven. Serve hot sprinkled with parsley and little salt.

I was in a time crunch when I made this dish- so I would guess it took me less than 5 minutes. I just threw everything into my pan and tossed it there- and because I didn’t have time to cut my onions, I used diced onions from my freezer- it came out fine. But, it would have looked nicer with the larger cut onions for the future.

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