Vodka-Dijon Mustard Roasted Potatoes

These were some of the best roasted potatoes I have ever eaten.  I guarantee they are different than almost any you have eaten either.  I adapted the recipe from the New York Times’ recipe which they included in their 2011 Vegetarian Thanksgiving series.

Vodka Dijon Roasted Potatoes

Ingredients:

Crusty Delicious Goodness

-2 lbs. roasting potatoes of your choice (I used red-skinned), with skin on and cut into 1” chunks

-1/3 cup + 1 tbsp. Dijon mustard

-1/3 cup extra virgin olive oil

-2 tbsp. vodka

-1 tbsp. dry vermouth

-1 ½ tbsp. horseradish

-2 cloves garlic, pressed

-1 tsp. paprika

-1 tsp. kosher salt

-pepper to taste

-1 tsp. caraway seeds (whole seeds, not ground)

-1/4-1/2 tsp. cayenne pepper

-1 tsp. dried red pepper flakes

Method:

Preheat oven to 400F.  In a large bowl, whisk together all ingredients except potatoes.  Add in the potatoes and toss with your hands to coat.

Potatoes coated with the sauce

Pour the potatoes onto a baking sheet and make sure they are spread out in a single layer.  Roast for 50-55 minutes, tossing with a spatula every 15 minutes or so.  They should be a little crusty on the outside and tender throughout.

Extreme close up!