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Crispy Potato Wedges With Mustard

5.0(9)

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!

by Kumquat the Cats fr·published 2008-03-19

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Vegetable

Servings

8 serving(s)

Total time

32 min

prep 6 min

Calories / serving

183 kcal

Ingredients (6)

serves

4 large idaho potatoespotato
1/2 cup Dijon mustard (or your favorite brown)
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thymethyme
1/2 teaspoon sea salt or 1/2 teaspoon kosher saltsalt
1/4 teaspoon black pepper (freshly ground)

Instructions (3 steps)

01Preheat 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.
02In 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.
03Raise 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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Rich recipe — supports nutrition-aware planning.