Bangers & Smashed Potatoes with Whole-Grain Dijonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

This just might be the easiest, most low-fuss dish in the book, but it’s still big on flavor. Serve this classic English pub fare for a weeknight meal paired with a simple green salad. Leftover Dijonnaise is terrific spread on sandwiches the next day.


  • lb (750 g) small Yukon gold potatoes
  • 2 red onions, quartered


  1. Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
  2. In a large bowl, toss together the potatoes, onions, and oil, and season generously with salt and pepper. Place the potatoes and onions in a single layer all over the prepared pan