Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika
Updated September 4, 2017
Amy Beadle Roth
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
⅓ cup plus 1 tablespoon Dijon mustard
⅓ cup extra virgin olive oil
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste
1 teaspoon caraway seeds
½ teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into ¾- to 1-inch chunks
Nutritional analysis per serving (4 servings)
44 grams carbs; 379 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 7 grams fiber; 670 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Step 2
In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Private Notes
Comments
Really liked these as a change from our usual herb-roasted red potatoes. Would cut back on the hots next time - at first taste, quote spicy, but then we got used to it. Would eliminate the parchment paper also - it didn't help when it came time to toss them with spatula.
Good recipe for zippy potatoes even though I omitted the horseradish because I didn't have any and used 3 tablespoons of white wine [maybe more] instead of the vodka.
This was fantastic! Did make one change that was pretty impactful-used pomegranate vodka (all I had) and it added a hint of berry in amongst all that "hot" that was out of this world. Now I'm dreaming up other marinades I can use it in! Served with greek yogurt as a counterpoint to the heat (will cut back the cayenne next time), and marinated some chicken in the leftover marinade after the potatoes went in the oven. Just threw the chicken on the same pan for the last 20 minutes.
I omitted both alcohols, and they came out perfectly. I would add a bit more salt. I also used russet potatoes because that’s what I had and sliced them and laid them out flat. Turned them once, and I was glad I had the parchment paper. They cooked in 25 minutes that way.
Has anyone made this with sweet potatoes?
Wow, these were great. Nicely browned and crisp. I don’t care for cayenne or red pepper flakes and had no horseradish on hand but I added some chipotle chili powder. And did not use caraway. Lined pan with aluminum foil and no problem with sticking.