Crispy Potato Wedges with Mustard

This recipe appeared in the New York Times a couple years ago, and I originally posted it on my former blog, Vegetarian Cookster, where it received a great response. How could I not post it here too for my current readers to enjoy?

The recipe is quick and relatively painless to make. Short on time, 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.” Could make a nice side dish this weekend for those utilizing their ovens during the Fourth of July holiday in the states.

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 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. 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 F. 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.