Recipe

Mustard And Coriander Roasted Potatoes Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago 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. Prep:15m Cook:50m Servings:6	Lunasea
	potatoes mustardseeds vinegar coriander dijonmustard cilantro coarsesalt

Does this look good? Yeah! / Nope

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trigger

jimrug1

rdh14

cheryilyn

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)

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. (or a hefty handful) of chopped cilantro

1 tbsp. 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 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. ;-)

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Comments

grandmommy 1 year, 9 months ago said:
Wow! Sounds like you just gave a boring spud an exciting taste. Saved.

invisiblechef 1 year, 9 months ago said:
This is excellent, thanks for sharing!

patticasas 1 year, 9 months ago said:
This sounds good I will have to try it.

rdh14 1 year, 8 months ago said:
Yummy! I love coriander and never thought to pair it with potatoes. Got mine bookmarked.

rdh14 1 year, 8 months 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 year, 5 months ago said:
These look great as a side with your Sake steamed fish.

jimrug1 1 year, 2 months ago said:
Hey Vicky, hon! You surely out did yourself in taking roasted potatoes up 5 noches.....;-)~ These will be in my oven before you can blink and eye.... Thanks so much for the recipe..... Jim

jimrug1 1 year, 2 months ago said:
Hey Vickie, I am back to report that these are AWESOME!! I had some unexpected guests this weekend from out of town. On Sunday we did some Lamb kabobs and I made these potatoes to go with them. OMG!! Everyone wanted the recipe. They were perfect with the Lamb. And you were right about blanching them first. They soak up all the flavor of the mustard and vinegar. Thanks so much for sending me this.... High 10!! Jim ......;-)~

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