Crispy Potato Wedges With Mustard

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!

• Ready In: 32 mins
• 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 1⁄2 teaspoon 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.