Crispy Potato Wedges With Mustard |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though! Ingredients:
4 large idaho potatoes |
1/2 cup dijon mustard (or your favorite brown) |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme |
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt |
1/4 teaspoon black pepper (freshly ground) |
Directions:
1. Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
2. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
3. Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
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