Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.
Ingredients
Array
(
[0] => Array
(
[520b9bf4-7783-4284-c1d2-5567429161e1] => Array
(
[title] => vinegar, white wine, champagne, 50 grain
[ingredientid] => 34615
[ingredientuuid] => 520b9bf4-7783-4284-c1d2-5567429161e1
[quantity] => 0.25
[measure] => cup
[title_custom] => Champagne vinegar
[componentid] => 0
[method] =>
)
[5f2ef0e1-c398-91c4-fdaf-7d88e1097056] => Array
(
[title] => spice, mustard seed, yellow
[ingredientid] => 31412
[ingredientuuid] => 5f2ef0e1-c398-91c4-fdaf-7d88e1097056
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => mustard seeds
[componentid] => 0
[method] =>
)
[504b6e78-9765-2e24-09f6-3dc1f8fb7c7b] => Array
(
[title] => mustard, dijon
[ingredientid] => 22025
[ingredientuuid] => 504b6e78-9765-2e24-09f6-3dc1f8fb7c7b
[quantity] => 6.00
[measure] => tablespoons
[title_custom] => dijon mustard
[componentid] => 0
[method] =>
)
[abd6ac40-f210-6db4-f9fa-ee6cf285e93f] => Array
(
[title] => spice, coriander, seeds
[ingredientid] => 31366
[ingredientuuid] => abd6ac40-f210-6db4-f9fa-ee6cf285e93f
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => Coriander seeds
[componentid] => 0
[method] => crushed
)
[ba5789b3-4b6c-8df4-c5d8-7c2b79777387] => Array
(
[title] => salt, kosher, course
[ingredientid] => 27362
[ingredientuuid] => ba5789b3-4b6c-8df4-c5d8-7c2b79777387
[quantity] => 0.00
[measure] => each
[title_custom] => Coarse Kosher Salt
[componentid] => 0
[method] =>
)
[749044b7-27ae-3644-b9e6-568ec6dc3281] => Array
(
[title] => potatoes, russet, w/skin, fresh
[ingredientid] => 25602
[ingredientuuid] => 749044b7-27ae-3644-b9e6-568ec6dc3281
[quantity] => 3.00
[measure] => pounds
[title_custom] => russet potatoes
[componentid] => 0
[method] => peeled, cut into 1 1/2 – to – 2 – inch cubes
)
[169c262a-d36b-fb94-111e-9e21d161c4ff] => Array
(
[title] => oil, vegetable
[ingredientid] => 22573
[ingredientuuid] => 169c262a-d36b-fb94-111e-9e21d161c4ff
[quantity] => 6.00
[measure] => tablespoons
[title_custom] => vegetable oil
[componentid] => 0
[method] =>
)
)
)
-
1/4 cup Champagne vinegar
-
2 tablespoons mustard seeds
-
6 tablespoons dijon mustard
-
1 tbsp Coriander seeds crushed
-
Coarse Kosher Salt
-
3 pounds russet potatoes peeled, cut into 1 1/2 – to – 2 – inch cubes
-
6 tablespoons vegetable oil
Recipe Method
1. Preheat oven to 425 degrees F. Bring your
vinegar and
mustard seeds to boil in small
saucepan.
Reduce heat;
simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to
large bowl. Add
Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
2. Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
3. Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.
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