These crispy roasted mini potatoes with onions, mustard, and simple seasonings are an easy side dish to make any time of year. Pair it with your favorite main dish, they work great with chicken, pork, sausages, and even fish.
PREP TIME 10 minutesminutes
COOK TIME 35 minutesminutes
TOTAL TIME 45 minutesminutes
YIELD 6servings
Ingredients
1.5poundbag of mini potatoesred mini potatoes, baby gold potatoes, or mini fingerling potatoes
1sweet onionsliced
2tablespoonsolive oil
1tsp minced garlic
1tablespoonwhole grain mustard
1tsp dried thyme
1/4tsp crushed red pepper flakes
Sprinkle of kosher salt and fresh cracked pepper
Instructions
Preheat the oven to 425°F. Place a large baking sheet on the counter.
Cut the mini potatoes in half and add them to the baking sheet. Slice the onion and toss it in with the potatoes.
Drizzle the olive oil over the mini potatoes. Add the garlic and mustard to the pan. Use your hands to gently toss all the veggies together so they are evenly coated in oil and seasoning.
Spread the mini potatoes into a single layer on the baking sheet. Sprinkle the dried thyme, crushed red pepper flakes, and salt and pepper over the top.
Bake for 20 minutes. Use a spatula to toss the mini potatoes and onions.
Bake for an additional 10 - 15 minutes or until the mini potatoes are fork tender and a crispy golden brown.
NOTE: If you still need a bit of time to finish your main dish, the mini potatoes will keep warm in the oven for 10 - 15 minutes. Just turn the oven off and keep the door closed.