Mustard-Roasted Potatoes and Too Much Fun

And so it has begun, our weekend with Uncle Rick.  He arrived Thursday afternoon and the fun has not stopped.

Mark, Rick and Matt....trouble!!

  Rick and Heather took a detour to Boulder for some shopping on the way to our house.  They stopped for Tequila, Wine and King Kong...yes, I said King Kong (more on that in a minute).

Leave it to my husband to photo bomb.

Everyone came over for our family happy hour and my pot roast, which was a welcomed cozy aroma to come home to after working (or traveling) all day. I accented the pot roast with sauteed mushrooms, mustard-roasted potatoes and glazed baby carrots. Nothing like a home cooked crock pot meal to warm your soul in the Rocky Mountains.

Father and Daughter - so sweet.

Rick did not disappoint with his selections of new vineyards (and some old favorites) for everyone. Mark and Rick spent Friday in Golden touring the Buffalo Bill Museum and Coors Brewery Factory Tour.  It was a beautifully sunny day and perfect weather for their outing and tours.

Just a few selections for the weekend.

So Thursday night I am at the kitchen sink doing dishes and I look up to see King Kong on the Empire State Building staring at me.  Never a dull moment and always the practical jokers around here.

King Kong guarding the new Coors 19 archive recipe.

We are now preparing for Saturday's carnivore fest....stay tuned for that tomorrow.

Mustard-Roasted Potatoes
Courtesy of  Barefoot Contessa

2½ pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in ¼-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, 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.

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

Note: I substituted with fingerling potatoes.