Crispy Potato Wedges With Mustard - cooking recipe

Ingredients

4 large idaho potatoes
1/2 cup Dijon mustard (or your favorite brown)
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/4 teaspoon black pepper (freshly ground)

Preparation

Preheat oven to 400 degrees F. 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 lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.