Mustard and Coriander Roasted Potatoes
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.
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
