Potato side dishes can be so bland and boring, both in flavor and presentation. That is what makes this recipe so unique; roasted red potatoes, crispy onions, tangy mustard, and fresh thyme are a feast for the eyes and palate. This dish is simple to make and pairs great with both meat and fish.

This recipe was inspired by Ina Garten’s Mustard Roasted Potatoes but I changed some of the ingredients and modified the cooking instructions to make them easier.

Roasted Baby Potatoes with Thyme & Mustard

• 2 Lbs Baby potatoes
• 2 Sweet Onions
• 2 Tblsp Olive Oil
• 2 Tblsp Whole Grain Mustard
• 1/4 Cup Fresh Thyme Leaves
• Salt & Pepper (To Taste)

1. Preheat oven to 425 degrees. Cut baby potatoes in half and/or quarters depending on size, so they are all uniform in shape.
2. Cut onions in half, then slice into 1/2 inch strips.
3. In a large bowl, toss the potatoes and onions with the olive oil, mustard, thyme leaves, and salt and pepper.
4. Line a rimmed baking sheet with parchment paper. Pour potato and onion mixture onto the baking sheet and spread it out evenly.
5. Cook the potatoes in the oven for 1 hour, toss them with a spatula every 15 minutes to ensure even roasting.
6. Remove from oven and serve hot.