Friday, February 8, 2008

Crispy Potato Wedges with Mustard

Just a quick post to share this tasty potato recipe with y'all. :)

If you've been following my blog for awhile, you know that Fridays often mean comfort food for this veggie chick. And, because I'm currently single, cooking only for one, I can eat whatever I want for dinner... and tonight, it was potato wedges!

I spied this recipe in the New York Times recently, and since *I* love potatoes, and my omni fiance does too, I clipped it to give it a try. It was quick and relatively painless to make. I was short on time (cuz I'm baking my first vegan cake tonight!), so I used the microwave option on the first part and it turned out well. I should also mention that I halved the recipe, using only two potatoes. I like that the mustard doesn't overpower the potato, but adds a great flavor. A nice variation on oven "fries." :)
Crispy Potato Wedges With Mustard

4 large Idaho potatoes

1/2 cup Dijon mustard

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

1/2 teaspoon coarse sea salt or kosher salt

1/4 teaspoon freshly ground black pepper.

1. Preheat oven to 400 degrees. 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. Lay potato wedges, with one
cut side down, on a rimmed baking sheet and roast for 20 minutes,
turning them onto other cut side after 10 minutes. Transfer to a warmed platter, and serve.

Yield: 8 servings.


Rural Vegan said...

Potatoes are my comfort food too. I've never tried mustard on them, but it is a good idea for sure!

Holler said...

Yum, I wish I had read this earlier! I will just have to save it for another night!

ChocolateCoveredVegan said...

I love the idea of Comfort Food Fridays, as I am always wiped out by Friday and ready for the weekend!

Carrie said...

mmm...these look so good! i've never tried potato wedges with mustard.

Cookiemouse said...

Potato wedges are great. I like your list of ingredients, which I imagine make the taste perfect.

Sheena said...
This comment has been removed by the author.
Sheena said...

Yummy! These would be great with some Bacon Salt. If you haven't heard about it yet, go to It's vegetarian so you're taste bacon without the guilt!

Geraldine said...

Potato wedges are always delish, these look really good. I'd like some now!

Got here via Eat Air....glad I stopped by.

Dad said...

I also found this recipe in the NYT's and it has become a favorite of mine. My wife, a vegetarian, is a oven-roasted potato fanatic but does not like oil. Because this recipe doesn't have a strong enough mustard taste by the time it has finished, I simply create a mustard dipping sauce for the fries. It saves on some cleanup as well. I've been experimenting with different methods for crunchy on the outside, soft on the inside. I found that soaking the pre-cooked wedges in very hot water before cooking worked well, but I think the microwave method works better and saves me half the time.

Carrie said...

I just tried this tonight and they were so yummy!

Sarah said...

I'm such a mustard freak, and roasty potatoes are always a hit around here... looks like I've got a new project!!

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