These were a tremendous hit at a family gathering. Best thing is that they are free of the top 8 food allergens! The secret ingredient for these is a tiny bit of mustard. Any food that is a somewhat neutral flavor such as potatoes, eggs, squash and other similar neutral flavored foods do really well a bit of something acidic to brighten it up and bring out the flavor. This is a perfect accompaniment for any dish in any season. This went particular well with an Easter Ham and Deviled Eggs. Enjoy!
Roasted Potatoes with Red Onions and Rosemary
5 lb bag of red potatoes, peeled and cubed
2 large red onions, peeled and cut into large chunks
1/2 cup olive oil
2 tsp salt
2 tsp cracked pepper
2 tsp Italian seasoning
2 Tbsp dried rosemary (can use fresh if you like, but use half as much and chop it finely)
1 Tbsp yellow mustard
After you peel, rinse, and cut the potatoes, bring the oven to 375 degrees Fahrenheit and set the rack to the middle position. Line a deep large casserole dish with parchment paper (*note: this helps keep the potatoes from sticking to the bottom of the pan).
Put the potatoes, onions, salt, pepper, and rosemary into the dish and coat with oil. Toss the potatoes in the seasoning and oil until well coated. Bake for 45 minutes.
Stir the potatoes, being careful not to push the parchment paper off of the bottom of the pan. Increase the heat to 450 degrees Fahrenheit and bake for another 15 minutes until the potatoes are cooked through and some of the edges are a nice crisp golden brown color.
Transfer the potatoes to a serving bowl and stir in the Italian seasoning and mustard and more salt to taste.