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To add some zazz to the standard roasted potato side dish, we spiked this recipe with two different kinds of mustard. First, coat tiny marble potatoes with whole-grain mustard and olive oil, then roast them with sliced onions until tender and browned. Just before serving, stir in some sharp Dijon to coat the hot potatoes. Serve with a seared New York strip for a classic steak-and-potatoes dinner.
We also recommend our fingerling potatoes recipe.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...