Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup plus 1 tablespoon Dijon mustard
- ⅓cup extra virgin olive oil
- 2tablespoons vodka
- 1tablespoon dry vermouth or dry white wine
- 1tablespoon bottled horseradish
- 2cloves garlic, pressed
- 1teaspoon smoked paprika
- 1tablespoon chopped fresh rosemary leaves
- 1teaspoon kosher salt
- Pepper to taste
- 1teaspoon caraway seeds
- ½teaspoon cayenne pepper
- 1teaspoon red pepper flakes
- 2pounds red-skinned and Yukon gold potatoes, cut into ¾- to 1-inch chunks
Nutritional analysis per serving (4 servings)
379 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 6 grams protein; 670 milligrams sodium
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.
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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.
These are REALLY spicy! I’d use less horseradish and red pepper flakes the next time. Bigger chunks of potatoes are better.
Wow! I’m a long time NYT recipe aficionado and have never commented despite countless incredible recipes. The texture on these potatoes are everything you want in a roasted potato, and I’ve never been able to achieve. My husband (the better cook in the household) was still raving about the potatoes the next day - reheated! Excited to try this with any number of flavors…I’m assuming it’s the alcohol that was the magic trick here
Do you taste the alcohol?? I have friends who do not care for it.