These Dijon Roasted Red Skin Potatoes couldn’t be any easier! Red skins and onions are roasted in Dijon mustard and garlic infused olive oil until crispy!

You just can’t have crispy-skinned chicken and soggy potatoes.

I high-jacked this recipe from Ina Garten and only made a few minor changes. Like I used more potatoes, Dijon mustard and instead of regular olive oil I used garlic infused. Other wise it’s totally her recipe. Sort of.

First gather your ingredients. When a recipe only calls for 5 ingredients and two of them are salt and pepper, I’m instantly smitten. Especially when I have a lot going on in the kitchen already.

Next, wash and dry 3 pounds small red-skinned potatoes. The original recipe calls for two and a half pounds. But my bag came with 3 pounds… so I used them all. No sense hurting any potatoes feelings and leaving them out. Wait. What?

Next, quarter the potatoes so they are in bite-sized pieces.

Then toss those onto your aluminum sheet pan.

Next, halve, peel and slice up two small yellow onions.

Then, break the slices of onions apart and throw them on top of the potatoes.

Next, drizzle the whole mound with 3 tablespoons of garlic infused olive oil.

Next measure and plop two and a half tablespoons of Dijon {country style} grainy brown mustard on top of the onions and potatoes.

Now there’s only one thing left to do. Roll up your sleeves, remove all jewelry and start tossing.

Next, spread them evenly on the sheet pan and pop them into a preheated 425 degree oven for 45-60 minutes until golden and crispy, turning only once.

Crispy and delicious Dijon Roasted Red Skin Potatoes. Right after you pull them out of the oven season with some kosher salt and fresh cracked black pepper.

For a pop of color, I like to sprinkle with chopped fresh parsley.

Garlic, mustard, caramelized onions and potato. Need I say more?

Enjoy! twitter instagram And if you give this Dijon Roasted Red Skin Potatoes recipe a try, let me know by snapping a photo and tagging me onor

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