We've been friends for a while so i can tell you this...I love, love love spicy mustard. Always have. I loved slathering mustard on saltines as a kid as my "special" snack. Okay don't judge, it may sound gross, but try it, I dare you, it's what you've been looking for all of your life. Sure, you can use yellow mustard instead...seriously, it's for one of those I want something REALLY good, but REALLY weird kind of days.
So let's jump to the next generation....my homegirlz don't just hate, they abhor mustard. So that's all I need to know.
2 lbs. small (#1) Yukon Gold potatoes or fingerling potatoes, cleaned
1 medium yellow onion
2 tablespoons Creole Mustard or brown whole grain mustard
2 tablespoons extra virgin olive oil
2 tablespoons flat leaf parsley, fine;y chopped
Salt and pepper to taste
Pre-heat oven to 400 degrees F
Scrub the potatoes and pat dry with a towel. Cut the potatoes in half and/or quarter them; you want to achieve approximate bite-size pieces. Cut the onion in half and slice into thin slices. Place the onions and potatoes in a medium size bowl. Drizzle in the olive oil, spoon in the mustard, sprinkle on the chopped parsley and fold all together with a spoon. Season to taste with salt and pepper.
Spread the potatoes out in a single layer on a foil lined baking sheet, sprayed with non-stick cooking spray. Place into preheated oven and bake for 20 minutes. Use a spatula and flip the potatoes and continue baking for another 15 to 20 minutes, until potatoes are beginning to brown at the edges.
Hello gorgeous, where have you been all my life?
They had NO idea mustard was involved. My favorite question, "Mom, these are really good, what's making them happen?" Reply: "I could tell you but then you'd have to kill me."
So you see, there is life beyond Ranch dressing bacon and cheese, but I didn't say it.