Oven-Crisped Baby Potatoes and Onions

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A touch of Dijon mustard flavors these potatoes so you need less salt.

  • 4Servings


  • 2 Tbs. olive oil
  • 1 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. mixed red and yellow baby potatoes, halved
  • 2 small Vidalia or other sweet onions, cut into 8 wedges each
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. fennel seed, optional
  • 1/4 cup shredded fontina cheese (1 oz.)


1. Preheat oven to 450°F.

2. Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.

3. Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.

Nutrition Information

  • Calories: 216
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 8 mg
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 552 mg
  • Sugar Content: 6 g