Ingredients
-
4
-
1/2
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
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!, This was good, but I think I would cut the potatoes into smaller wedges to let more of the potato be exposed to the mustard mix Made for TYM Tag
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
