Bangers & Smashed Potatoes with Whole-Grain Dijonnaise

Name: Bangers & Smashed Potatoes with Whole-Grain Dijonnaise
Yield: Serves 4–6
Ingredients: 6 bangers or other beef or pork sausages; 1½ lb (750 g) small Yukon gold potatoes; Kosher salt and freshly ground pepper; 2 red onions, quartered; ½ cup (4 oz/125 g) whole-grain Dijon mustard; 3 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 3 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

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.

Ingredients

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

Main course

Method

Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
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