Mustard and Coriander Roasted Potatoes

Name: Mustard and Coriander Roasted Potatoes
Total time: 55 min
Yield: 6 servings
Ingredients: ¼ cup Champagne vinegar; 2 tablespoons mustard seeds; 6 tablespoons Dijon mustard; 1 tablespoon coriander seeds; 1 to taste Coarse kosher salt; 3 pounds russet potatoes; 6 tablespoons vegetable oil

Crispy roasted potatoes coated in a flavorful blend of Dijon mustard, mustard seeds, and crushed coriander. These potatoes are par-boiled then roasted until golden brown for the perfect combination of crispy exterior and tender interior.

6 servings

55 min

Published October 4, 2025

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Ingredients

•¼ cup Champagne vinegar
•2 tablespoons mustard seeds
•6 tablespoons Dijon mustard
•1 tablespoon coriander seeds
•1 to taste Coarse kosher salt
•3 pounds russet potatoes
•6 tablespoons vegetable oil

Cooking Instructions

1.
Preheat oven to 425°F. Bring 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.
15 min
2.
Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
10 min
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.
30 min