Mustard And Coriander Roasted Potatoes
From lunasea 16 years ago
- 50 minutes to make
- Serves 6
I made these the other night with Asian-inspired pork chops and stir-fried broccoli rabbi. It was a star meal. Enjoy. This is an adaptation of a Bon Appétit recipe. I have added my changes below.
Ingredients
- 1/4 cup champagne vinegar (I often use cider vinegar, but think white or red wine vinegar would work well here, too - just use your favorite) shopping list
- 2 tablespoons mustard seeds shopping list
- 6 tablespoons Dijon mustard shopping list
- 1 tablespoon coriander seeds, toasted and crushed shopping list
- Coarse kosher salt shopping list
- Hefty dose of crushed black pepper shopping list
- 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes shopping list
- 6 tablespoons vegetable oil (I used olive oil) shopping list
- **** shopping list
- 3 tbsp. (or a hefty handful) of chopped cilantro shopping list
- 1 tbsp. of Sirachi Sauce shopping list
How to make it
- Preheat oven to 425°F.
- Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl.
- Toast coriander seeds in dry medium-high pan for 5 minutes, tossing often. Crush in mortal and pestle.
- Add Dijon mustard, Sirachi Sauce and coriander. Season with coarse salt and black pepper.
- Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
- Meanwhile, drizzle 6 tablespoons olive oil over large rimmed baking sheet. Place sheet in preheated oven 10 minutes to heat. (This is very important to get that sizzling start and crusty goodness to the first side of the potatoes.)
- Add warm potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter - be careful!).
- Sprinkle with coarse salt and pepper. Roast 30 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. (I turned off the oven and let them sit for 5-10 minutes additionally to get them extra crispy.)
- Season with chopped cilantro, coarse salt and pepper and serve hot. Make extra....
- NOTE: See Rdh14's review below. I like the thought of adding some honey to the mustard dressing to make this dish more kid-friendly. Thanks so much for the tip! Sounds delicious to this big kid, too. ;-)
The Rating
Reviewed by 4 people-
Yummy! I love coriander and never thought to pair it with potatoes. Got mine bookmarked.
rdh14
in Niles loved it
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Oh, 5 5 5 5 5 5 5!!! I could not resist making these! They have been on my mind since I saw them yesterday, and since I had most of the ingredients, save the shiraki sauce, which I went out and purchased, I did it! Oh, heaven in our mouths! I cou...more
rdh14
in Niles loved it
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These look great as a side with your Sake steamed fish.
trigger
in loved it
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