- 5 to 6 large yellow skinned potatoes, peeled and cut in quarters
Bring water to a boil in a medium saucepan. Add the potato quarters and bring to a boil. Drain the water and let the potatoes dry and cool in the same pan.
- 2 medium yellow onions, peeled and cut in quarters
- 2 to 3 tablespoons grainy Dijon mustard
- 2 tablespoons extra virgin olive oil
Preheat oven to 400 degrees F.
Transfer the potatoes to a lined cookie sheet. Add the onions. Add the mustard, olive oil, salt and pepper. Mix well and roast in oven for about 40 to 45 minutes till the potatoes are golden brown and crispy.