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champagne vinegar mustard seeds mustard coriander seed coarse kosher salt russet potatoes vegetable oil
Viewed: 89 - Published at: 2 years agoIngredients
- 14 cup champagne vinegar
- 2 tablespoons mustard seeds
- 6 tablespoons Dijon mustard
- 1 tablespoon coriander seed, crushed
- coarse kosher salt
- 3 lbs russet potatoes, peeled, cut into 1 1/2-2-inch cubes
- 6 tablespoons vegetable oil
Method
- Preheat oven to 425 degrees.
- 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"; sprinkle with coarse salt.
- Boil for 3 minutes.
- Drain; return to pan.
- Cook over medium high heat until dry, shaking pan occasionally, 3 minutes.
- Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet.
- Plac sheet in oven for 10 minutes to heat.
- Add potatoes to mustard mixture; toss.
- Spread potatoes on hot baking sheet (oil may splatter).
- Sprinkle with coarse salt and pepper.
- Roast for 15 minutes.
- Turn potatoes; roast until browned and tender, about 15 minutes longer.
- Season as needed with coarse salt and pepper and serve hot.
