Children are picky eaters. My cousin only ate hot dogs and Cheddar cheese. My other cousin picked out every miniscule piece of onion in my mom’s Parmesan and Onion Mashed Potatoes. But my brother, he wasn’t like that. He ate it all: sauerkraut, split pea soup, even my grandma’s infamous nut and fruit Jello. His trick, put mustard on it. He topped everything with mustard. The area around his mouth was permanently stained a fluorescent yellow hue. He mixed mustard in with his refried beans, creating a color that still haunts me. So for a while, I distained mustard.
But as my tastes grew up, so did mustard. I still cringe at French’s, but now I have discovered Dijon and whole grain mustard. Be prepared to set down the pan, grab two forks, and go to town on these potatoes (easily my favorite vegetable). They are so very dangerous to have in the house. But don’t worry, they don’t last very long anyway. This recipe has been adapted from epicurious, I have tweaked the proportions and added some chile flakes and wine, because why not? Enjoy!
yellow onion, sliced
red chile flakes, more if you are like me and LOVE spicy foods
Preheat the oven to 425 degrees F. Line two baking sheets with foil.
Clean and dice new potatoes. Try to slice them so they’re just about all the same size. Place in a large bowl. Toss in sliced onions.
In a small bowl, whisk together mustard, olive oil, minced garlic, lemon juice, zest, salt, pepper, and chile flakes. Pour mustard mixture over diced potatoes and onions. Toss until potatoes. Divide the coated potatoes between the two baking sheets. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven and serve warm. I usually add another 15 minutes to them so they will be really well done.