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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 8 servings |
||
| Calories 182 | ||
| Calories from Fat 36 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 331mg | 13% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 1.9g | ||
| Protein 4.4g | 8% | |
Crispy Potato Wedges With Mustard
By: Kumquat the Cat's friend
Mar 19, 2008
This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys
Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though!
SERVES 8
Ingredients
- 4 large idaho potatoes
- 1/2 cup Dijon mustard (or your favorite brown)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
- 1/2 teaspoon sea salt or kosher salt
- 1/4 teaspoon black pepper (freshly ground)
Directions
1
Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.2
In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.3
Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
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- Course > Appetizers
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Laurie150
On May 7, 2008
Excellent! I used baby red potatoes because that is all I had, and only used a dash of olive oil.
From: justcallmetoni
On May 3, 2008
Two weeks ago I had an opportunity to dine at Beacon, a restaurant which remains one of my midtown favorites. Saw that this recipe originated with the chef/owner of the establishment and knew I had to give it a try. Short of actually having a wood burning oven in my kitchen, this was a delightful representation of the food there and something I just loved. Though the dish has a long cooking time, it is really easy to prepare and delivers results with strong impact and the impression you worked much harder than you did. The potatoes get rather soft and creamy and the mustard forms a sharply flavored and crispy exterior that challenges the tooth and the tastebuds. I used my favorite brown mustard (Gulden's) mixed with Dijon. Thank you for a wonderful side! Made for the Safari Supper Club's Spring Spectacular.
From: Sydney Mike
On Apr 20, 2008
Made these for a finger food buffet for a group I host, so actually each of 2 potatoes into 8 pieces each! ABSOLUTELY GREAT TASTING & simple to make, too! For what it's worth, I used honey Dijon mustard, which added a nice flavor! Definitely keeping this recipe around! [Tagged, made & reviewed in Please Review My Recipe cooking game]
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