Ever since living in England, I became really into potatoes. They have so many varieties over there and do a good job transforming the little spuds to chips, mash, roasted sides, everything. So, trying out one of the Barefoot Contessa’s potato recipes was a no-brainer with my new-found appreciation for this basic veg. Her Mustard-Roasted Potatoes are fantastic. Not necessarily because of the added seasonings, but the high heat leaves you with a perfectly golden outer crust and the creamiest potato inside. Just delicious. Also, caramelized and blackened onions are pretty much my favorite thing in the world (I used to ask for just a bowl of them with salt on top when I was a kid), and this recipe has no shortage of them! Read below for some suggestions, otherwise, enjoy!
How to make it an A+: The mustard doesn’t carry this dish over the edge to A+ territory, or even allow it to qualify as a dinner side. It still feels in a breakfast/home fries limbo. Take it one way or another by adding some honey and a little cayenne to the dinner recipe (honey closer to the end so the caramelization doesn’t go too over the top), or, to make is a breakfast-worthy side–add some chopped red and green bell peppers, omit the mustard, and add some chili powder!