Recipe

Mustard And Coriander Roasted Potatoes Recipe


Mustard And Coriander Roasted Potatoes Recipe
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I made these the other night with Asian-inspired pork chops and stir-fried rappini. It was a star meal. Enjoy. This is an adaptation of a Bon Appétit recipe. I have added my changes below.

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Ingredients
  • 1/4 cup Champagne vinegar (I used cider vinegar, but think white or red wine vinegar would wrok well here, too)
  • 2 tablespoons mustard seeds
  • 6 tablespoons Dijon mustard
  • 1 tablespoon coriander seeds, toasted and crushed
  • Coarse kosher salt
  • Hefty dose of crushed black pepper
  • 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
  • 6 tablespoons vegetable oil (I used olive oil)
  • ****
  • 3 tbsp. of chopped cilantro
  • 1 tsp. of Sirachi Sauce

Directions
  1. Preheat oven to 425°F.
  2. 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.
  3. Toast coriander seeds in dry medium-high pan for 5 minutes, tossing ofte. Crush in mortal and pestle.
  4. Add Dijon mustard, Sirachi Sauce and coriander. Season with coarse salt and black pepper.
  5. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan.
  6. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
  7. Meanwhile, drizzle 6 tablespoons olive oil over large rimmed baking sheet. Place sheet in preheated oven 10 minutes to heat.
  8. Add warm potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter - be careful!).
  9. 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.)
  10. Season with chopped cilantro, coarse salt and pepper and serve hot.

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Comments


Wow! Sounds like you just gave a boring spud an exciting taste. Saved.


This is excellent, thanks for sharing!


This sounds good I will have to try it.


Yummy! I love coriander and never thought to pair it with potatoes. Got mine bookmarked.


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 could not get over how the mustard seeds "popped" between my teeth when I bit down on them. They were juicy with the vinegar, slightly sweet and tangy. And the coriander toasted is like a dream. I shared some with my friend and my mom who also loved them. I did add just a teaspoon or two of honey to soften up the dijon so my kids would be a bit more likely to eat them, and it worked out just fine. Thank you!


These look great as a side with your Sake steamed fish.


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