Roasted New Potatoes and Baby Onions
An all-time favourite. If baby onions are not available use shallots like we have done in this picture.
YOU WILL NEED
- 700 g new potatoes, unpeeled and halved
- 500 g small pickling onions or shallots, peeled
- Ina Paarman’s Potato Spice
- ½ x 200 ml Ina Paarman’s Honey & Mustard Coat & Cook Sauce
Adjust the oven rack to the middle shelf and preheat to 190°C.
Toss the potatoes, onions, Potato Spice and half the pack of Honey Mustard Sauce* in a roasting pan.
Roast until tender for ± 40 minutes.
*Close the pack of remaining Honey Mustard Sauce by turning over the cut corner and securing it with a paper clip. It can be kept in the fridge or frozen for another use.
The leftover potato mixture keeps well in the fridge to serve with another meal or as part of a braai the next day.