Ingredients

The following ingredients have 4 Servings
  • 4 large starchy potatoes
  • scrubbed and dried
  • 1/2 cup grainy Dijon mustard
  • 4 cloves garlic
  • grated or chopped
  • 2 tablespoons stripped thyme leaves
  • 1/2 lemon or 1 tablespoon cider vinegar
  • 1/2 cup olive oil
  • Kosher salt and black pepper
  • Finely chopped chives
  • garnish
  • 1 bunch upland cress or watercress
  • stemmed and chopped
  • to serve

Instruction

  • Preheat oven to 400°F
  • Prick potatoes with a fork and roast for 30 minutes
  • Remove and cool to touch
  • Turn oven heat up to 500°F
  • Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl
  • Cut potatoes lengthwise into 6 wedges each
  • Add potatoes into the bowl with the dressing and toss to coat well
  • Spread potatoes in an even layer on a baking sheet with the wedges lying flat
  • Roast 20 minutes, turning once
  • Top with chives and chopped cress to serve
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