These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
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 3/4- to 1-inch chunks
- Nutritional Information
Nutritional analysis per serving (4 servings)
379 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 5 grams protein; 883 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- 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.
1 hour 10 minutes
Dining and Cooking