How to make it

  • For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
  • Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.
  • Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions. Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  • Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
  • Enjoy.

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