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Active Time
15 min
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Total Time
35 min
Ingredients
Makes 10 servings
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
Step 2
Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
Step 3
While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
Step 4
Toss hot potatoes with butter mixture in cleaned large bowl until coated.
Leave a Review
Reviews (25)
Back to TopAbsolutely love this. Creamy potatoes with a lively coating. Very, very good.
oliveoil62
Olympia, WA
7/12/2017
This is family favorite. These potatoes even impress guests :) I've found that the potatoes aren't really crispy if I use coated or no-stick baking sheets. Much better when roasted on aluminum sheets.
MAISIE27
1/26/2011
This has become a regular with our Easter ham. We like things spicy, and add a little extra cayenne.
Anonymous
S OR coast
8/19/2010
I did this as a starch for the beer-marinated flank steak with aji and guacamole from this site. Very simple. Do not overdress. You only need a misting as the flavors are piquant. Raves on it. Simple and it tarts it up nice.
Porkcfish
Syracuse, NY
6/14/2010
Only giving this 3 stars because there are so many great ways to cook potatos - however this is definately one I will be keeping in rotation when I want something different with a little kick. Added minced garlic to the butter, and would of added shallots if I had them. Otherwise followed exactly, and I always have these things on hand. Will be making again for sure.
ejchapman123
8/7/2009
This was fine. Nothing special. I felt like the great crunch of the potatoes was diminished when we added the sauce (which was very nice as another component).
sjm182
Philadelphia, PA
7/3/2009
Simple to make and very tasty. My wife said they were the best potatoes she has ever had. I will be making again soon.
Anonymous
Clovis, CA
1/21/2009
I got rave reviews from my three dinner companions about these potatoes. This is also good with a bit of garlic added to the butter. Can't wait to make again.
Anonymous
Denver, CO
11/19/2008
this recipe didn't have as much flavor as i expected. i thought i would get some tangy flavor with the vinegar and mustard. not so. too much butter as well.
joy2dream
w. bloomfield, mi
2/1/2008
want to serve your husband something healthy but he's on to you? just throw in these taters. holy cow. if there ever was a key to a man's heart, this recipe is it. started making these years ago. they are a sure fire hit every time. even when paired with the dreaded healthy meal involving "exotic" ingredients such as "fish" or "tofu". make sure to use parchment when roasting.
kozmonaut
santa monica, ca
9/2/2007
This was GREAT!! Everyone loved it!
caecae76
Falls Church, VA
12/6/2005
这些都是绝对的美味!我让他们3近了ts the week I discovered the recipe! And my kids (4 & 7) love them minus the "deviled" butter --- I simply set a few of the crunchy, salty potato wedges aside for them before I add the spicy butter! Easy and delicious!
blonde0825
PA
11/14/2005
I LOVE these potatoes! I have already made them 3 times and I discovered the recipe a week ago! My kids love them too -- minus the spicy butter. I just set a few potatoes aside for them before I add the "deviled" butter.
blonde0825
PA
11/14/2005
BE SURE NOT TO USE A GLASS CASSEROLE DISH!!! I (stupidly) did and pouring room temperature potatoes into a 475 degree pyrex dish practically resulted in an explosion of hot, broken glass. This recipe should have a warning for stupid people like me.
dskowron
10/24/2005
The ingredients in this recipe add a nice flavorful twist to otherwise ordinary roasted potatoes.
Anonymous
Frisco, TX
10/3/2005
