200908 - Recipe Tuesday - Rosemary Potatoes
INGREDIENTS
1 yellow onion quartered and thinly sliced
2.5 lbs red potatoes unpeeled, cut into 1/2 inch thick slices
3 tablespoons extra-virgin olive oil
1 tablespoon whole grain mustard
1 tablespoon chopped fresh rosemary
kosher salt to taste
black pepper to taste
DIRECTIONS
Mix all ingredients in a large bowl (make sure you salt liberally!).
Spread evenly on a sturdy rimmed baking sheet.
Roast at 425 degrees for approximately 1 hour, stirring once halfway through, until potatoes are browned and onions crispy.
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