Mustard Roasted Potatoes
Picture and recipe from Barefoot Contessa at www.barefootcontessa.com
2½ pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
1 teaspoon freshly ground black pepper
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 ¼-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 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 a little extra salt.
Recipe from The Art of Simple Food by Alice Waters
Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with
Cover tightly and bake the beets in a 350 F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Let them cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4 inch dice and sprinkle with:
1 teaspoon vinegar (red wine, sherry, or white wine vinegar)
Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with:
1-2 teaspoons extra virgin olive oil
(If using different colored beets, dress the red beets separately so their color doesn't bleed all over the others.)
3 Variations you could do:
- Substitute fresh orange juice for some of the vinegar and toss with grated orange zest.
- Add 1/2 teaspoon grated fresh ginger to the olive oil. (We did this and it was great.)
- Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon, or cilantro.