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Thursday, May 12, 2016
Colman's Tangy Crusted Steak Fries Recipe
4 medium Yukon Gold potatoes, about 1 ½ pounds
6 shallots, peeled and left whole
3 tbsp. olive oil
2 tbsp. Colman's Original Prepared Mustard
1 tsp. whole cumin seeds
1 tsp. salt
Preheat the oven to 425°F. Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray.
Toss together the potatoes, shallots, oil, Colman's Original Prepared Mustard, cumin, and salt in a large bowl. Spread the potato mixture in a single layer into the roasting pan, placing potatoes cut side down. Roast until the bottoms of the potatoes are crisp and golden, 15 – 20 minutes. Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10 – 15 minutes longer.