Mustard-Roasted Potatoes

My Friday night go-to of meat and potatoes is anything but ordinary.  The trick is to find superb steak from a great butcher (like Gepperth's in Lincoln Park) and pair it with Ina Garten's mustard-roasted potatoes and a green vegetable (like roasted asparagus or burned broccoli).  Light a fire, open a nice bottle of red, and enjoy. 

I highly recommend their skirt steak marinated in soy vey for at least 12 hours.  Be sure to ask for a thin cut. 

Recipe after the jump: 

PC: Bon Appetit

Ingredients:
2 1/2 lbs small red potatoes
2 yellow onions
3 tbsp good EVOO
2 tbsp whole-grain mustard
kosher salt
1 tsp freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the onions, peel them, and cut them in half.  Slice them crosswise in 1/4" thick slices to make half-rounds.  Toss the onions and the potatoes together on the sheet pan.  Add the olive oil, mustard, 2 tsp salt, and pepper and toss them together.  Bake for 50 minutes to an hour, until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula so they brown evenly.

Serve hot sprinkled with chopped parsley and a little extra salt.