I'm a real sucker for these little babies.
I love miniature anything.
And these potatoes are no exception.
So, in the spirit of embracing Autumn, let's roast some cutie-patootie potatoes and toss them with a light mustard sauce.
Doesn't that sound like Fall to you?
Mustard Roasted Fingerlings
Adapted from joy the baker
3 pounds new potatoes
1 medium yellow onion, sliced (don't leave this out! It gets all sweet and caramel-y in the oven...yum.)
1/2 cup whole grain dijon mustard
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
Ground black pepper to taste
Place a rack in the center of the oven and preheat to 425*. Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray. Set aside.
Scrub and quarter new potatoes. Try to get them all about the same size. Place in a large bowl. Toss in sliced onions.
In a small bowl, whisk together mustard, olive oil, melted butter, garlic, lemon juice, zest, and salt. Pour mustard mixture over potatoes and onions. Toss until potatoes are coated. Divide the coated potatoes between the two baking sheets. Sprinkle with black pepper.Bake for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, serve warm, and enjoy!