Mustard-Roasted Potatoes

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.3 cup flat-leaf parsley fresh chopped
• 6 servings kosher salt 
• 3 tablespoons olive oil good
• 2.5 pounds potatoes red (or small Yukon Gold potatoes)
• 2 tablespoons whole-grain mustard 
• 2  onions yellow

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat the oven to 425 degrees.
2. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.
3. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan.
4. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.
5. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
6. Serve hot sprinkled with chopped parsley and a little extra salt.