Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika

5.0(801)

These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.

by Tara Parker-Pope

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Servings

4 servings

Total time

1h 10m

Calories / serving

379 kcal

Ingredients (14)

serves

1/3 cup plus 1 tablespoon Dijon mustardmustard
1/3 cup extra virgin olive oilextra-virgin-olive-oil
2 tablespoons vodkavodka
1 tablespoon dry vermouth or dry white winevermouth
1 tablespoon bottled horseradishhorseradish
2 cloves garlic, pressedgarlic
1 teaspoon smoked paprikasmoked-paprika
1 tablespoon chopped fresh rosemary leavesrosemary
1 teaspoon kosher saltsalt
Pepper to tastepepper
1 teaspoon caraway seedscaraway
1/2 teaspoon cayenne pepperpepper
1 teaspoon red pepper flakesred-pepper-flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunkspotato

Instructions (2 steps)

01Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
02In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

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Rich recipe — supports nutrition-aware planning.