Mustard-Roasted Potatoes & Onion

Ingredients:

• 3 (5 oz.) Yukon Gold potatoes. scrubbed
• 1 red onion
• 1/3 cup coarse-grain Dijon mustard
• 2 tsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 2 tsp. rosemary needles
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (6 potato wedges & 3 onion wedges per serving)

1. Preheat oven to 400 F. Spray medium rimmed baking sheet with olive oil nonstick spray.
2. Cut potatoes lengthwise in half; cut each half into  wedges. Cut onion in half through stem end and cut each half into 6 wedges.
3. Toss together potatoes, onion, mustard, oil, chopped rosemary and pepper in medium bowl. Spread potato-onion mixture on prepared baking sheet to form single layer, placing potatoes cut side down. Roast until potatoes are deep golden and crisp on bottom, about 30 minutes. Turn potatoes over and roast until crisp on outside and tender inside, about 20 minutes longer. Sprinkle with rosemary needles.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who knew that  Yukon Gold potatoes tasted so good roasted while drenched in Dijon mustard and drizzled in olive oil? Roasted potatoes are delicious when they are done right. These potatoes go great with lamb, steak, chicken, pork, turkey and even certain fish and will satisfy you.