Ina Garten’s Mustard Roasted Potatoes

A few months ago, I won a cookbook from Joelen. I got to choose any Ina Garten cookbook I wanted. I chose Barefoot Contessa at Home. I love flipping through it to drool over the amazing photographs in the book. I finally decided to make something from the cookbook and these potatoes caught my eye. We had everything in the house, so I threw them together.

They are so simple and come out so elegant and delicious. I will definitely be making these again, including when we have company over for dinner. Next time, I think I’ll even bump up the amount of onions because the bits of caramelized onions were just fantastic.

One Year Ago: Alton Brown’s The Chewy

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Mustard Roasted Potatoes

Yield: 6

Ingredients:

2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon coarse ground black pepper
1/4 cup fresh parsley, chopped

Directions:

Preheat the oven to 425 degrees F.

Cut the potatoes into one-inch cubes (halves or quarters for the small potatoes, several more cuts for the larger ones). Place potatoes into a large plastic bag with a zipper seal. Peel onion and cut in half. Slice crosswise to about 1/4 inch thickness to make half rounds and add to bag.

Add the olive oil, mustard, 2 teaspoons salt, and pepper to bag; seal, and toss together. This can be prepped a few hours in advance and left in the plastic bag until ready to roast.

Line a sheet pan with foil and spread potatoes and onions onto pan. Bake for 50 minutes to an hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occassionally to prevent sticking and for even browning.

Garnish with chopped parsley and more salt if needed and serve immediately.

Recipe from Ina Garten

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12 Responses to “Lemon Cilantro Potato Salad”

  1. #
    1
    Kaloula — March 31, 2010 at 12:21 pm

    That looks really good, a new take on potato salad..can’t wait to try it out!

  2. #
    2
    Brisbane Baker — March 31, 2010 at 12:32 pm

    Mmm I like potato salad and with coriander yum!

    http://Www.brisbanebaker.blogspot.com

  3. #
    3
    yumventures — March 31, 2010 at 12:59 pm

    Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂

  4. #
    4
    holly2460 — March 31, 2010 at 1:38 pm

    That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!

  5. #
    5
    Nancy — March 31, 2010 at 3:47 pm

    Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.

  6. #
    6
    Cara — March 31, 2010 at 7:06 pm

    This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!

  7. #
    7
    camelia — March 31, 2010 at 7:17 pm

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  8. #
    8
    We Are Not Martha — March 31, 2010 at 8:07 pm

    Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂

    Sues

  9. #
    9
    abigail — April 2, 2010 at 2:09 pm

    we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!

  10. #
    10
    Sarah — April 4, 2010 at 10:02 pm

    Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!

  11. #
    11
    Marguerite — April 18, 2010 at 5:13 pm

    I’m making this now, but what do I do with the shallot?

  12. #
    12
    Jen — April 18, 2010 at 8:18 pm

    Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s

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