1/6 Photos of Crispy Potato Wedges With Mustard
Kumquat the Cat's friend's Note:
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!
My Private Note
Units: US | Metric
- 1Preheat 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.
- 2In 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.
- 3Raise 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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Nutritional Facts for Crispy Potato Wedges With Mustard
Serving Size: 1 (204 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 182.6
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 331.5 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 4.6 g
- Sugars 1.8 g
- Protein 4.3 g