Toasty Spiced Roasted Potatoes [HMC]

Anybody who knows me knows I've got a potato jones that just won't quit. Doesn't matter the make and model, a properly prepared spud just takes me places. This version relies on a little spice razzamatazz: I throw some mustard and coriander seeds into a hot pan and play Jiffy Pop with them for about thirty seconds. It gets their oils going, and they get fully released--along with a load of anti-inflammatory ingredients--when I grind them a few seconds later. I then bake them along with some lovely fingerling potatoes coated with olive oil and sea salt, and it's heaven on a plate. Or so say the potato critics in my crowd, and they're not an easy bunch to please.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Step 2

Place a small pan over medium heat for a minute or two, until hot. Add the coriander and mustard seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Grind into a powder in a spice grinder or mortar and pestle.

Step 3

Put 2 tablespoons of the toasted spice mixture, olive oil, Dijon mustard, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30 minutes, or until the potatoes begin to turn golden brown.

Step 4

Transfer to a serving bowl and serve immediately.

Step 5

This recipe makes three times the amount of ground coriander and mustard seeds you'll need; store the extra so you can roast these potatoes at a moment's notice. Store them in a jar for up to 3 months.

Step 6

Store in an airtight container in the refrigerator for up to 5 days. Calories: 158 per serving.