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Mustard and Coriander Roasted Potatoes

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Mustard and Coriander Roasted Potatoes

Mustard and Coriander Roasted Potatoes

amanda

Equipment

  • - Kitchen Knife

  • - Paring Knife

  • - Chef's Knife

  • - Mandoline Slicer

  • - Roasting Pan with Rack

  • - Baking Sheet

  • - Medium Saucepan

  • - Digital Food Scale

  • - Blender or Food Processor (Optional)

  • - Microplane Grater

  • - Measuring Spoons and Cups

Ingredients

  • 1/4 cup Champagne vinegar

  • 2 tablespoons mustard seeds

  • 6 tablespoons Dijon mustard

  • 1 tablespoon coriander seeds, crushed

  • Coarse kosher salt

  • 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes

  • 6 tablespoons vegetable oil

Instructions

1

Instruction 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.
2

Instruction 2

Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
3

Instruction 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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