There’s something about the aroma of rosemary and garlic filling the kitchen that immediately transports me back to Sunday afternoons at my grandmother’s house. Every week, my family would gather around her big wooden table, the centerpiece of countless meals and conversations. My grandmother was the kind of cook who never needed a recipe. She would simply reach into her pantry, grab a few ingredients, and somehow transform them into something magical. One of my favorite dishes she used to make was her version of crispy potatoes, always infused with herbs from her garden and the kind of mustard that added just the right amount of tang.
I remember watching her in the kitchen, marveling at how she effortlessly chopped the rosemary she had picked fresh that morning, mixed it with a bit of olive oil and garlic, and tossed it all together with the potatoes. The smell was irresistible, and I’d always sneak a peek through the oven door to watch them turn golden and crispy. By the time the potatoes were ready, the whole family would be gathered in anticipation, waiting to dig into this simple yet incredibly flavorful dish.
When I grew older and moved to the city, I often found myself craving those familiar flavors of home. It wasn’t just about the food—it was about the warmth and comfort that came with it. So, I started experimenting in my own kitchen, trying to recreate that perfect balance of crispy on the outside and tender on the inside that my grandmother had mastered. That’s how this Herbed Mustard Crispy Potatoes recipe was born. It’s a modern twist on my grandmother’s classic, with a punch of Dijon mustard and a hint of heat from cayenne and red pepper flakes. The addition of vodka and vermouth adds a subtle complexity that makes these potatoes stand out, yet they remain as comforting and nostalgic as ever.
This recipe has become a staple at my own family gatherings, bringing back memories of those cozy Sunday afternoons with every bite. Whether you’re serving them at a holiday dinner or a casual weeknight meal, these Herbed Mustard Crispy Potatoes are sure to become a favorite in your home, just as they have in mine.
Preparing Herbed Mustard Crispy Potatoes
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Ingredients
- 1/3 cup Dijon mustard
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 tablespoon prepared horseradish
- 2 tablespoons vodka
- 1 tablespoon dry vermouth or white wine
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon caraway seeds
- 1 teaspoon red pepper flakes
- Pepper to taste
- 2 pounds red-skinned and Yukon gold potatoes, diced into 3/4- to 1-inch pieces
Directions
- Preheat your oven to 400°F and prepare a large baking sheet by lining it with parchment paper.
- In a large bowl, whisk together the Dijon mustard, olive oil, horseradish, vodka, vermouth (or white wine), rosemary, garlic, salt, smoked paprika, cayenne pepper, caraway seeds, red pepper flakes, and black pepper until well combined.
- Add the diced potatoes to the mustard mixture, making sure each piece is evenly coated with the flavorful marinade.
- Spread the coated potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes in the preheated oven for 50 to 55 minutes, turning them occasionally to ensure they cook evenly and become crispy on the outside while staying tender on the inside.
- Once cooked, remove the potatoes from the oven and serve hot.
Storing Suggestion
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore their crispiness before serving.
Cooking Tips
For an extra kick, you can increase the amount of cayenne pepper or add a pinch of ground chili powder. If you prefer a less intense flavor, reduce the horseradish to 1/2 tablespoon. Consider using a mix of different types of potatoes for added texture and flavor.
Serving Suggestions
These crispy potatoes pair well with grilled meats or roasted vegetables. Serve them as a side dish at your next barbecue or as a snack with your favorite dipping sauces like aioli or ranch.
Ingredient Substitutions
If you don’t have vodka, you can substitute it with more vermouth or white wine. For a non-alcoholic version, use vegetable broth or water. If fresh rosemary isn’t available, dried rosemary can be used, but reduce the amount to 1 teaspoon.
Seasonal Variations
In the summer, try adding fresh chopped herbs like parsley or thyme for a lighter, fresher flavor. During the winter, consider adding a pinch of ground nutmeg or cinnamon to give the potatoes a warm, comforting taste.
Allergen Information
This recipe contains mustard, which is a common allergen. If you are allergic, you can substitute with a mustard-free marinade made from olive oil, garlic, and herbs. The dish is gluten-free and dairy-free.
FAQ:
Can I use sweet potatoes instead of red-skinned or Yukon gold potatoes?
Yes, sweet potatoes can be used, but they may cook slightly faster, so check for doneness around 40-45 minutes.
What can I use if I don’t have horseradish?
If horseradish isn’t available, you can use wasabi or a bit of Dijon mustard as a substitute, though the flavor will be slightly different.
Can I make this recipe ahead of time?
Yes, you can prepare the mustard mixture and coat the potatoes ahead of time. Store them in the refrigerator for up to 8 hours before roasting.
How can I make this recipe spicier?
To make the dish spicier, increase the cayenne pepper or add extra red pepper flakes to the mixture.
Can I freeze the leftovers?
While the potatoes can be frozen, they may lose some of their crispiness when reheated. It’s best to store them in the refrigerator and consume them within a few days.
What other herbs can I use besides rosemary?
Thyme, oregano, or even a mix of Italian herbs can be used instead of rosemary for different flavor profiles.
Herbed Mustard Crispy Potatoes
Ingredients
- 1/3 cup + 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 tablespoon horseradish prepared
- 2 tablespoons vodka
- 1 tablespoon dry vermouth or white wine
- 1 tablespoon fresh rosemary chopped
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon caraway seeds
- 1 teaspoon red pepper flakes
- Pepper to taste
- 2 pounds red-skinned and Yukon gold potatoes diced into 3/4- to 1-inch pieces
Instructions
- Set your oven to preheat at 400°F. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the Dijon mustard, olive oil, vodka, vermouth, horseradish, minced garlic, smoked paprika, chopped rosemary, salt, pepper, caraway seeds, cayenne, and red pepper flakes.
- Add the diced potatoes to the bowl and toss them until they are evenly coated with the mixture.
- Transfer the coated potatoes onto the prepared baking sheet, spreading them out into a single layer. Roast them in the oven, turning them occasionally with a spatula, for about 50 to 55 minutes, or until the potatoes are crispy on the outside and tender inside.
