Ingredients
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
Preparation
Preheaet oven to 400 degrees. 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. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lenghwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated. Raise oven temperature to 500 degrees. Lay potato wedges, with one cut side down, on a rimmed baking sheet and rost for 20 minutes, turning them onto other cut side after 10 minutes. Transfer to a warmed platter and serve.
