Mustard & Jalapeño Roasted Potatoes

1 1/2 pounds small red potatoes
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)

Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.

Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.

Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.

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

Adapted from: http://blissfullydelicious.wordpress.com/