Ingredients:
3 pounds small red-skinned potatoes, quartered
2 small yellow onions, halved, peeled and sliced vertically
3-1/2 tablespoons garlic infused olive oil
2-1/2 tablespoons country style Dijon mustard
chopped fresh parsley, about two tablespoons
salt and black pepper, to taste
Directions:
Preheat your oven to 425 degrees.
Grab a rimmed aluminum sheet pan and add the quartered red-skins and sliced onions.
Drizzle with 3-1/2 tablespoons garlic olive oil and 2-1/2 tablespoons of the grainy Dijon mustard.
Toss with you impeccably clean hands and spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
Once crispy and golden, season with kosher salt, black pepper and the chopped fresh parsley.
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