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Mustard and Coriander Roasted Potatoes Recipe

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This recipe for Mustard and Coriander Roasted Potatoes, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Larson

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 425. 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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