SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA

Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika image

These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.

Provided by Tara Parker-Pope

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1/3 cup plus 1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste
1 teaspoon caraway seeds
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks

Steps:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams