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.