Mustard Roasted Potatoes Rev 1 Recipe by fenway
Cooking Instructions 50 minutes 1 Preheat oven to 425°F. Cut potatoes into bite sized pieces and place in a large bowl. Add sliced onions to a separate bowl. 2 In a small bowl mix oil, mustard, salt, and pepper. 3 Add the oil/seasoning mixture to the bowls of potatoes and onions. Mix well. Line a large sheet pan with nonstick foil and transfer the potatoes to the sheet pan and spread out. Put in the oven for 40-50 minutes turning every 15 minutes. At the 15 minute mark add the onions and jalapeños. When potatoes are crispy on the outside and soft on the inside remove from the oven. (Note: the first time I made this I put the onions in at the start with the potatoes and they came out pretty burnt.) 4 Transfer potatoes from the sheet pan to a serving bowl. Sprinkle with parsley and grated cheese. Serve and enjoy! 1 Preheat oven to 425°F. Cut potatoes into bite sized pieces and place in a large bowl. Add sliced onions to a separate bowl. 1 Preheat oven to 425°F. Cut potatoes into bite sized pieces and place in a large bowl. Add sliced onions to a separate bowl. 2 In a small bowl mix oil, mustard, salt, and pepper. 2 In a small bowl mix oil, mustard, salt, and pepper. 3 Add the oil/seasoning mixture to the bowls of potatoes and onions. Mix well. Line a large sheet pan with nonstick foil and transfer the potatoes to the sheet pan and spread out. Put in the oven for 40-50 minutes turning every 15 minutes. At the 15 minute mark add the onions and jalapeños. When potatoes are crispy on the outside and soft on the inside remove from the oven. (Note: the first time I made this I put the onions in at the start with the potatoes and they came out pretty burnt.) 3 Add the oil/seasoning mixture to the bowls of potatoes and onions. Mix well. Line a large sheet pan with nonstick foil and transfer the potatoes to the sheet pan and spread out. Put in the oven for 40-50 minutes turning every 15 minutes. At the 15 minute mark add the onions and jalapeños. When potatoes are crispy on the outside and soft on the inside remove from the oven. (Note: the first time I made this I put the onions in at the start with the potatoes and they came out pretty burnt.) 4 Transfer potatoes from the sheet pan to a serving bowl. Sprinkle with parsley and grated cheese. Serve and enjoy! 4 Transfer potatoes from the sheet pan to a serving bowl. Sprinkle with parsley and grated cheese. Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Smothered green beans Crack Chicken Pasta Teriyaki Eggplant & Mushroom Don Butternut Squash Mac & Cheese Simple Stovetop Chicken Smothered green beans Crack Chicken Pasta Teriyaki Eggplant & Mushroom Don Butternut Squash Mac & Cheese Simple Stovetop Chicken Patacon Frito Airfried Panama Wingz with Steak Fries Tortilla wrap Exotic pizza Chicken Eyes & Zombie brains Vegetarian Bolognese Paneer veggie Tortilla wrap Tom Yung Kung soup Raspberry Banana Muffins Hasselback Chicken Patacon Frito Airfried Panama Wingz with Steak Fries Tortilla wrap Exotic pizza Chicken Eyes & Zombie brains Vegetarian Bolognese Paneer veggie Tortilla wrap Tom Yung Kung soup Raspberry Banana Muffins Hasselback Chicken