Mustard Aioli Baked Potatoes With Herbs |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling. Ingredients:
mustard aioli |
1/3 cup mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon whole grain mustard |
1 teaspoon honey |
2 cloves garlic, smashed to a paste |
kosher salt and freshly ground black pepper |
potatoes |
1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered |
2 tablespoons kosher salt, plus more for sprinkling |
1 medium onion, halved, peeled and sliced vertically |
garnish |
1 tablespoon finely chopped fresh flat-leaf parsley |
2 teaspoons finely chopped fresh chives |
2 teaspoons finely chopped fresh tarragon |
freshly ground black pepper and crushed red pepper flakes |
Directions:
1. For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.
3. Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions. Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
5. Enjoy.
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