Mustard Aioli Baked Potatoes with Herbs

This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling.

Serve 4 to 6   Prep: 10 minutes  Cook: 45 to 60 minutes

Ingredients:

• Mustard Aioli:
  1/3 cup mayonnaise
  1 tablespoon Dijon mustard
  1 tablespoon whole grain mustard
  1 teaspoon honey
  2 cloves garlic, smashed to a paste
  Kosher salt and freshly ground black pepper
• Potatoes:
  1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered
  2 tablespoons kosher salt, plus more for sprinkling
• 1 medium onion, halved, peeled and sliced vertically
• Garnish:
  1 tablespoon finely chopped fresh flat-leaf parsley
  2 teaspoons finely chopped fresh chives
  2 teaspoons finely chopped fresh tarragon
  Freshly ground black pepper and crushed red pepper flakes

Directions:

1. 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
2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.  
3. 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.
4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
5. Enjoy.