This is my "Enlightened" & Revised Version, based on The Tipsy Vegan’s
These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
1/3 cup plus 1 tablespoon Dijon mustard
2 tablespoons vodka (I only had Absolut's Peppar--used for Bloody Mary's--and it worked perfectly.
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled white horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika (Use smoked!)
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste (omit it you are using a pepper vodka)
1 teaspoon caraway seeds (MUST USE!)
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks (Works just fine with only red-skinned potatoes)
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the mustard, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes.
3. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer.
4. Spray lightly with a high-heat canola oil spray (like Spectrum's) and roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Yield: 4 servings.
You're going to wish you made more!!