Herbed Mustard Crispy Potatoes
Savor the perfect blend of crispy potatoes with mustard and herbs. A modern twist on a nostalgic family favorite.
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.