Recipe by Kumquat the Cat's friend
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!
- 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 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper (freshly ground)
Directions See How It's Made
- 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.
- 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.
- 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.