Best Mustard And Coriander Roasted Potatoes Recipes

Mustard and Coriander Roasted Potatoes image

Provided by Roy Finamore

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
6 tablespoons vegetable oil

Steps:

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. Add Dijon mustard and coriander. Season with coarse salt and 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 oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

MUSTARD AND CORIANDER ROASTED POTATOES image

Yield 2 people

Number Of Ingredients 7

1/4 cup balsamic vinegar
3 Tablespoons mustard seeds
6 Tablespoons Dijon mustard
1 Tablespoon crushed coriander seeds
salt and pepper
2 large russet potatoes
2 Tablespoons vegetable oil

Steps:

Preheat oven to 425 F. In a small saucepan, bring vinegar and mustard seeds to a boil and reduce to a simmer until vinegar almost evaporates. Remove from heat and stir in mustard and coriander. Season with salt and pepper. Dice potatoes into 1/2" cubes. Put potatoes in a large saucepan and add water to cover potatoes by 1". Bring watrer to a boil and cook potatoes for 3 minutes. Drain potatoes and return to pan. Toss potatoes in saucepan over high heat until they are dry. Remove from heat. Add oil to 9x13 pan and heat in oven for 10 minutes. Stir mustard mixture into potatoes and toss to coat. Spread potatoes into 9x13 pan and sprinkle with salt and pepper. Roast in oven for 15 minutes. Turn potatoes over. Roast for 15 more minutes until browned, crispy, and tender.

Mustard and Coriander Roasted Potatoes Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 7

1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
6 tablespoons vegetable oil

Steps:

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. Add Dijon mustard and coriander. Season with coarse salt and 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 oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.