Zingy Roasted Potatoes
A potato salad- roasted and warm!
1 lb. small red, blue, &/or yellow potatoes, halved or quartered
1/2 of one small onion, sliced in 1/4” thick half circles (or substitute with 1/4 c. sliced green onion)
2 Tbsp. olive oil
1 Tbsp. whole grain mustard of your choice
Salt and pepper
2 Tbsp. snipped parsley or carrot tops
Preheat oven to 400.
Whisk the olive oil, mustard, salt and pepper together and toss with the potatoes and onions. Spread on a foil lined baking sheet and bake about 20-40 minutes, depending on size of your potatoes. Stir occasionally. They’re done when browned on the outside and soft on the inside. Sprinkle with parsley and more seasoning as needed.
Recipe created or adapted by Liz Talley, Urban Graze
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