This is a great recipe for roasted potatoes. I usually do my rosemary roasted potatoes , but I may have to switch it up some. The flavor of these potatoes is so amazing and the vinegar gives them a nice subtle kick. The potatoes are crispy on the outside but soft on the inside. Try these with a grilled pork loin or a nice juicy rib-eye. The recipe comes from the March 2008 Bon Appetit.
Mustard & Coriander Roasted Potatoes
1/4 cup Champagne vinegar
2 Tbsp. mustard seeds
6 Tbsp. Dijon mustard
1 Tbsp. coriander seeds, crushed
Coarse kosher salt
3 lbs. russet potatoes, peeled, cut into 1 1/2 to 2 inch cubes
6 Tbsp. vegetable oil
Preheat oven to 425 degrees. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, about 5 minutes. Transfer to large bowl. Add mustard and coriander. Season with salt and pepper. Place potatoes in a large saucepan; add water to cover by 1 inch; sprinkle with salt. Boil 3 minutes. Drain and return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
Meanwhile drizzle oil over large rimmed baking sheet. Place in oven to heat for 10 minutes.
Add potatoes to mustard mix and toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn, roast until brown and tender, about 15 to 20 minutes longer. Serve hot.