I love making different kinds of oven roasted potatoes. Anyone who knows me can tell you that most of my brunches and dinners contain a roasted potato dish of some kind. So, for Kevin’s Father’s Day dinner, I made these mustard and olive oil roasted potatoes as another side to the char grilled pork chops. They were amazing! What gave these potatoes an edge was that they were yukon gold potatoes. Their natural buttery flavor and sturdy low starch texture make them the perfect potatoes for roasting, as they retain their shape during the roasting (and any cooking) process. You may use any other potato you would like, but I believe that once you try the Yukon gold potatoes, you will tend to stick to them.
MUSTARD AND OLIVE OIL ROASTED POTATOES
6 large Yukon Gold Potatoes
2 tablespoons Grainy Mustard
4 tablespoons Extra Virgin Olive Oil
1 White Onion
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
2 tablespoons flat leaf (Italian) Parsley – finely chopped
Preheat the oven to 350 degrees Fahrenheit. Begin by dicing the potatoes into medium wedges, and slicing the onions lengthwise. Place them in large bowl. In a separate small bowl, whisk together the grainy mustard, extra virgin olive oil, salt, and pepper. Pour them over the potatoes and onion slices, and stir to coat everything evenly. Place the coated potatoes and onion slices on a baking sheet, and bake in the oven for 45 minutes to an hour. While in the oven, you may want to toss them around occasionally, to get them to brown more evenly.
When they are soft and golden brown, remove them from the oven, and plate them on a serving platter. Garnish with the finely chopped flat leaf parsley. I hope you love them as much as my family and I do.