Today's recipe is made using the same seasoning technique I used to make Curry Roasted Potatoes, with one variation. As an experiment, I added some potato starch to the base along with the Dijon mustard and seasoning ingredients to create a thin, crispy, crust on the outside of the potatoes. If you choose to leave it out, the recipe will still be delicious but won't have the crispy coating.
Dijon mustard seems like an odd choice for a base, but it works extremely well. The strong taste really mellows into the background once cooked. The thick texture helps the seasonings stick to the potatoes. Without it, the seasonings fall off the potatoes and burn.
Once you have coated the potatoes with the paste, roast them in the oven for about 30-40 minutes, until the outsides are crispy and golden, and the centres are soft and fluffy.
680 - 900 grams (1.5-2 pounds, 4 or 5 medium) Russet potatoes
2 Tablespoons potato starch
2 Tablespoons nutritional yeast
1-1/2 teaspoons ground cumin
1-1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/8-1/4 teaspoon chipotle powder
2 Tablespoons Dijon mustard
2-4 Tablespoons lemon juice, about 1/2 a lemon
Chop the potatoes into roughly 1.5 cm (1/2 inch cubes) and add to a large mixing bowl. Fill the bowl with enough cold water to cover the potatoes and let soak while you prepare the coating mix, about 5 minutes.
Gotta go now. Lunch is ready, and I'm hungry!
To your health and happiness,
Beans and Rice