Recipe

Mustard And Coriander Roasted Potatoes Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 5 months, 1 week ago 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. Prep:15m Cook:50m Servings:6	Lunasea
	potatoes mustardseeds vinegar coriander dijonmustard cilantro coarsesalt

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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)

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3 tbsp. of chopped cilantro

1 tsp. of Sirachi Sauce

Directions

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 ofte. 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.

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.

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Comments

grandmommy 5 months, 1 week ago said:
Wow! Sounds like you just gave a boring spud an exciting taste. Saved.

invisiblechef 5 months, 1 week ago said:
This is excellent, thanks for sharing!

patticasas 5 months, 1 week ago said:
This sounds good I will have to try it.

rdh14 3 months, 3 weeks ago said:
Yummy! I love coriander and never thought to pair it with potatoes. Got mine bookmarked.

rdh14 3 months, 3 weeks ago said:
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!

trigger 1 month ago said:
These look great as a side with your Sake steamed fish.

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