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Mustard and Coriander Roasted Potatoes Recipe

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This recipe for Mustard and Coriander Roasted Potatoes is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c champagne vinegar
2 tbsp mustard seeds
6 tbsp Dijon mustard
1 tbsp coriander seed, crushed
Coarse kosher salt
3 lbs. russet potatoes, peeled and cut into 1 1/2 to 2" cubes
6 tbsp vegetable oil
Directions:
Directions:
Preheat oven to 425º. Bring vinegar & mustard seeds to a boil in small saucepan. Reduce heat; simmer until almost dry, about 5 minutes, stirring occasionally. Transfer to a large bowl. Add Dijon mustard & coriander. Season with salt & pepper. Place potatoes in large pan, add water to cover by 1", sprinkle with coarse salt. Boil 3 minutes, drain, return to pan. Cook over medium-high heat until dry, approximately 3 minutes, shaking pan occasionally.
Meanwhile, drizzle oil over large rimmed cooking sheet. Place sheet in oven 10 minutes to heat.
Add potatoes to mustard mixture; toss. Spread on hot baking sheet (oil may splatter), sprinkle with salt & pepper. Roast 15 minutes; turn potatoes, roast until browned & tender, approximately 15 minutes longer. Serve hot.

 

 

 

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