Name: Mustard and Coriander Roasted Potatoes
Yield: 6 Servings
Ingredients: 1/4 cup Champagne vinegar; 2 tablespoons mustard seeds; 6 tablespoons Dijon mustard; 1 tablespoon coriander seeds, crushed; Coarse kosher salt; 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes; 6 tablespoons vegetable oil

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

Recipe notes