3 pounds Fingerling potatoes – cut into halves lengthwise
2 large Vidalia onions – cut in half and sliced into ¼-inch slices
4 tablespoons Greek olive oil
3 tablespoons whole-grain mustard
Sea salt freshly ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees.



Place the potatoes and onions in a large bowl.



In a small bowl, combine the olive oil, mustard, salt and the pepper to taste. Pour the mixture over the potatoes and onions and coat them well with the mustard mixture. Toss the onions and potatoes a sheet pan lined with parchment.



Bake for about 35 - 45 until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Because Fingerling potatoes are so tender, watch them carefully so that they do not over bake and burn.



Serve hot sprinkled with chopped parsley and a little extra sea salt.