She Strengthens

Elevate Your Steak Dinner with a Twist on Classic Roasted Potatoes

When it comes to a hearty steak dinner, few side dishes can compare to the comforting warmth of roasted potatoes. But why settle for ordinary when you can add a dash of excitement to this classic combo? Our recipe takes the humble spud to new heights by introducing not one, but two types of mustard to the mix.

The Perfect Pairing: Whole-Grain Mustard and Olive Oil

To begin, coat bite-sized marble potatoes with a mixture of whole-grain mustard and olive oil. The slightly sweet and tangy flavors of the mustard complement the richness of the potatoes beautifully, while the olive oil adds a depth of moisture. Next, roast the potatoes in the oven with sliced onions until they’re tender and golden brown.

A Touch of Sophistication: Dijon Mustard

Just before serving, stir in some sharp Dijon mustard to give the potatoes a creamy, velvety finish. This subtle yet elegant addition elevates the dish from simple side to sophisticated accompaniment. Pair it with a perfectly seared New York strip steak for a truly unforgettable meal.

Recipe Highlights

• Yield: 4 to 6 servings
• Difficulty: Easy
• Total Time: 40 minutes

Ingredients

• 1/4 cup olive oil
• 1/4 cup whole-grain mustard
• 2 pounds marble potatoes (about 1 inch in diameter)
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, halved and thinly sliced
• 1 tablespoon Dijon mustard

Step-by-Step Instructions

1. Preheat the oven to 475°F and position a rack in the bottom third.
2. In a large bowl, whisk together the olive oil and whole-grain mustard. Add the potatoes, seasoning with salt and pepper to taste. Toss to combine.
3. Transfer the potatoes to a rimmed baking sheet, spreading them out in an even layer. Reserve the bowl for later use.
4. Roast the potatoes for 15 minutes, then remove the baking sheet from the oven and add the sliced onions. Stir to combine.
5. Return the baking sheet to the oven and continue roasting for an additional 15 minutes, or until the potatoes are knife-tender and the onions are caramelized.
6. Transfer the vegetables back to the reserved bowl, adding the Dijon mustard and tossing to combine. Season with additional salt and pepper as needed.